Prosciutto-Wrapped Apricot Chicken

🥘 Ingredients

• apricot jam
  2 tbsp
• butter
  3 tbsp
• chicken cutlets
  12 oz
• chicken stock concentrate
  1 c
• chives
  2 bunches
• cinnamon crumb cake muffins
  2
• cooking oil
  1 tbsp
• cream sauce base
  ½ cup
• demi baguette
  1
• dijon mustard
  2 tbsp
• honey
  3 tbsp
• lemon
  1
• mixed greens
  4 oz
• olive oil
  1 tbsp
• potatoes
  12 oz
• prosciutto
  6 slices
• red pepper jam
  2 tbsp
• ricotta cheese
  6 oz
• sliced almonds
  2 tbsp

🍳 Cookware

• medium
• baking
• small
• medium
• baking
• potato
• large

1. 

   1

   Preheat oven to 425°F. Wash and dry produce. Dice potatoes 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 . Thinly slice chives .

   potatoes: 12 oz, lemon: 1, chives: 2 bunches
2. 

   2

   Slice demi baguette crosswise into 8 rounds. Spread on a baking sheet and drizzle with olive oil . Toast on top rack until golden brown ⏱️ 5 minutes . Place ricotta cheese 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 . Sprinkle with half the sliced almonds and half the chives. Set aside for snacking.

   demi baguette: 1, olive oil: 1 tbsp, ricotta cheese: 6 oz, red pepper jam: 2 tbsp, sliced almonds: 2 tbsp
3. 

   3

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

   chicken cutlets: 12 oz, prosciutto: 6 slices
4. 

   4

   Heat a drizzle of cooking oil 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 .

   cooking oil: 1 tbsp
5. 

   5

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

   cream sauce base: ½ cup, butter: 3 tbsp
6. 

   6

   Melt 1 tbsp butter in the chicken pan over low heat. Whisk in chicken stock concentrate , apricot jam , and half the honey . 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 , remaining honey, 1 tbsp olive oil, juice from one lemon wedge, salt, and pepper. Add mixed greens and toss to coat.

   chicken stock concentrate: 1 c, apricot jam: 2 tbsp, honey: 3 tbsp, dijon mustard: 2 tbsp, mixed greens: 4 oz
7. 

   7

   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 for dessert.

   cinnamon crumb cake muffins: 2