---
title: Prosciutto-Wrapped Chicken Roulade
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/proscuitto-wrapped-chicken-roulade-63208c8898932226ef086962
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Hard
allergens: [Milk, Soy]
tags: [Fall, Gourmet, Protein Rich]
rating: 4.5
rating_count: 1100
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the savory apple sage sauce and the crispy prosciutto-wrapped chicken.
  - theme: Ease of Prep
    text: Time-consuming to prepare, but most felt the effort was worthwhile.
image: "https://images.recipes.furrysalamander.com/prosciutto-wrapped-chicken-roulade.avif"
---

Wash and dry all produce. Trim, peel, and dice @parsnip{1%unit} into ½-inch pieces. Dice half the @potatoes{2%unit} into ½-inch pieces. Trim @green beans{1%unit} if necessary. Pick half the leaves from @sage{1%unit} stems and roughly chop until you have 2 tsp. Peel and mince or grate @ginger{1%unit} until you have 1 tsp. Core and dice @apple{1%unit} into ¼-inch pieces.

Place parsnips and potatoes in a #medium pot{} and cover with enough heavily salted water to cover by 2 inches. Bring to a boil and cook until fork-tender ~{15%minutes}. Reserve ¼ cup cooking liquid, then drain. Return parsnips and potatoes to the pot; add @crème fraîche{2%tbsp} and 2 tbsp @butter{4%tbsp}. Mash until smooth and creamy, adding splashes of reserved cooking liquid as needed. Taste and season with @salt{to taste} and @black pepper{to taste} if desired.

While veggies cook, pat @chicken cutlets{2%unit} dry with paper towels. Place between 2 large pieces of plastic wrap and pound with a mallet or rolling pin until about ¼ inch thick. Peel off top layer of plastic wrap. Season tops of chicken with half the @garlic powder{1%tsp} and pepper. Keeping the chicken on the plastic wrap, position the pieces perpendicular to the edge of your work surface. Divide @mozzarella cheese{4%oz} among bottom halves of each chicken cutlet. Tightly roll up chicken over mozzarella, rolling it upward and away from you, removing plastic wrap as you roll.

Lay two slices of @prosciutto{4%slices} beside each other on a work surface. Place a chicken roulade along bottom of slices; tightly roll up prosciutto around roulade. Repeat with remaining prosciutto and chicken roulades. Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add chicken roulades and sear until browned and crispy ~{5%minutes} (2-3 minutes per side). Turn off heat.

While chicken sears, toss green beans with a drizzle of @olive oil{1%tbsp} and a pinch of salt and pepper on one side of a #baking sheet{}. Once chicken is done searing, transfer to the empty side of the same sheet. Wash out pan. Roast on top rack until chicken is cooked through and green beans are tender ~{15%minutes}.

Meanwhile, melt 1 tbsp butter in same #large pan{} over medium heat. Add apple and a pinch of salt. Cover pan with lid and cook, stirring occasionally, until lightly golden and partially cooked ~{5%minutes}. Add ¾ cup @water{1%cup}, chopped sage, minced ginger, @miso sauce concentrate{1%unit}, remaining garlic powder, and 1 tsp @sugar{1%tsp}. Cook until apple is tender and pan sauce is thickened ~{6%minutes}. Remove from heat; stir in 1 tbsp butter until melted. Season with salt and pepper.

Slice chicken crosswise. Divide chicken, parsnip mash, and green beans between plates. Spoon pan sauce over chicken and mash. Serve.