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Prosciutto-Wrapped Herb-Stuffed Chicken

Allergens: Milk, Wheat

Total: 45 min • Prep: 5 min

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Ingredients

Cooking steps

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and 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, 15-20 minutes.
Reserve ¼ cup potato cooking liquid (½ cup for 4), then drain and return potatoes to pot; cover and set aside until ready to use in Step 7.

Ingredient Quantities

While potatoes cook, trim Brussels sprouts; halve or quarter lengthwise depending on size. Halve, peel, and finely dice shallot. Lightly crush croutons in bag.
Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread Brussels sprouts out across entire sheet.)

Ingredient Quantities

Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pan over medium-high heat. Add half the shallot, half the thyme, half the rosemary, salt, and pepper (all the thyme and all the rosemary for 4). Cook, stirring occasionally, until shallot is softened, 2-3 minutes.
Add croutons, half the garlic powder, and ¼ cup water (½ cup for 4). Cook, stirring, until water has almost evaporated, 30-60 seconds.
Turn off heat; transfer to a small bowl. Wipe out pan.

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Pat chicken* dry with paper towels; season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until ¼ inch thick. Remove and discard top layer of wrap.
Evenly spread stuffing over chicken. Starting at bottom, tightly roll chicken over stuffing, removing plastic wrap as you go.
Arrange prosciutto on clean work surface. Working one at a time, tightly roll prosciutto around chicken.

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Place wrapped chicken on opposite side of baking sheet from Brussels sprouts. Brush with 2 tsp olive oil (4 tsp for 4 servings ). Roast on top rack until chicken is cooked through, 14-16 minutes. (For 4, arrange chicken on a second sheet; roast chicken on top rack and Brussels sprouts on middle rack.)
Remove sheet from oven. Carefully transfer chicken to a cutting board; return Brussels sprouts to top rack and continue roasting until browned and tender, 4-6 minutes more.

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Meanwhile, heat a drizzle of oil in pan used for stuffing over medium-high heat. Add remaining shallot; cook, stirring, until softened, 2-3 minutes. Stir in jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook until thickened, 1-2 minutes.
Turn off heat; stir in 1 TBSP butter (2 TBSP for 4), salt, and pepper.

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To pot with drained potatoes, add sour cream, remaining garlic powder, and 2 TBSP butter (4 TBSP for 4 servings). Mash, adding splashes of reserved potato cooking liquid as needed, until smooth. Season with salt and pepper.
Slice chicken crosswise.
Divide chicken, mashed potatoes, and Brussels sprouts between plates. Spoon pan sauce over chicken and serve.

Ingredient Quantities