---
title: Prosciutto-Wrapped Apricot Chicken
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/prosciutto-wrapped-apricot-chicken-63f4d7ab14e7af74e50fc1f6
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
  - Tree Nuts
  - Eggs
tags:
  - 3-Course Meal
  - New
  - Seasonal
  - Spring Celebration
  - Dinner
rating: 4.5
rating_count: 368
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the prosciutto-wrapped chicken with the apricot-honey sauce
  - theme: Ease of prep
    text: Several noted it was time-consuming but worth the effort for a special meal
image: "https://images.recipes.furrysalamander.com/prosciutto-wrapped-apricot-chicken.avif"
---
Preheat oven to 425°F. Wash and dry produce. Dice @potatoes{12%oz} into ½-inch pieces; place in a #medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ~{15%minutes}. Drain and return potatoes to pot. Zest and quarter @lemon{1}. Thinly slice @chives{2%bunches}.

Slice @demi baguette{1} crosswise into 8 rounds. Spread on a #baking sheet and drizzle with @olive oil{1%tbsp}. Toast on top rack until golden brown ~{5%minutes}. Place @ricotta cheese{6%oz} in a #small bowl; add half the lemon zest, 1 tbsp lemon juice, salt, and pepper. Stir to combine. Spread onto toasted baguette rounds; drizzle with @red pepper jam{2%tbsp}. Sprinkle with half the @sliced almonds{2%tbsp} and half the chives. Set aside for snacking.

Pat @chicken cutlets{12%oz} dry with paper towels and season all over with salt and pepper. Lay two slices of @prosciutto{6%slices} beside each other on a flat surface. Place a chicken cutlet along bottom; tightly roll prosciutto around chicken. Repeat with remaining slices and chicken.

Heat a drizzle of @cooking oil{1%tbsp} in a #medium pan over medium-high heat. Add wrapped chicken and cook until browned ~{2%minutes} per side. Turn off heat; transfer to a second #baking sheet. Wipe out pan. Roast on middle rack until chicken is cooked through ~{15%minutes}.

Mash potatoes with a #potato masher or fork until smooth. Stir in half the @cream sauce base{½%cup}, remaining chives, and 1 tbsp @butter{3%tbsp} until combined. Season generously with salt and pepper. Keep covered.

Melt 1 tbsp butter in the chicken pan over low heat. Whisk in @chicken stock concentrate{1%cup}, @apricot jam{2%tbsp}, and half the @honey{3%tbsp}. When chicken is done, return to pan with any drippings and turn to coat in sauce. In a #large bowl, whisk together half the @dijon mustard{2%tbsp}, remaining honey, 1 tbsp olive oil, juice from one lemon wedge, salt, and pepper. Add @mixed greens{4%oz} and toss to coat.

Slice chicken crosswise. Divide chicken, mashed potatoes, and salad between plates. Drizzle chicken with remaining pan sauce and top salad with remaining almonds. Serve @cinnamon crumb cake muffins{2} for dessert.