Prosciutto Roasted Chicken Breast
with Creamy Mushroom-Thyme Sauce & Parsnip Mash
This dish is full of clever tricks that make it anything but ordinary. Start by wrapping chicken in prosciutto to keep the chicken extra juicy, then add parsnip to potato for a new spin on mash and finish by giving a creamy sauce loads of flavour with thyme leaves and mushrooms.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potatoes
1
parsnip
4 clove
garlic
1 bunch
thyme
1 bunch
asparagus
1
eschalots
1 packet
chicken breast
1 packet
prosciutto
1 packet
sliced mushrooms
1 packet
light thickened cream
(Contains Milk;)
Not included in your delivery
olive oil
10 g
butter (for the sauce)
(Contains Milk;)
40 g
butter (for the mash)
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and parsnip and cut into 1cm chunks. Finely chop the garlic. Pick the thyme leaves. Trim the ends of the asparagus. Finely chop the eschalot.
In a large bowl, combine 1/2 the garlic and a drizzle of olive oil, then season with pepper. Add the chicken breast and toss to coat. Reserve a slice of prosciutto for the sauce, the lay 2-3 slices of prosciutto, slightly overlapping on their long side, on an oven tray lined with baking paper. Place a chicken breast across the prosciutto. Wrap the prosciutto around the chicken and turn seam-side down on the oven tray. Repeat with the remaining chicken and prosciutto. Bake the chicken until cooked through, 16-20 minutes. Set the chicken aside to rest.
TIP: Chicken is cooked through when it's no longer pink in the middle.
While the chicken is baking, add the potato and parsnip to the saucepan of boiling water and cook until easily pierced with a knife, 15 minutes. For the last 6 minutes of cook time, place a colander or steamer basket over the saucepan and add the asparagus. Cover with a lid and steam until the asparagus is tender. Transfer the asparagus to a bowl, season with salt and pepper and cover to keep warm. Drain the potato and parsnip and return to the saucepan. Cover to keep warm.
While the potato and parsnip are boiling, roughly chop the remaining prosciutto. Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the eschalot and remaining garlic and cook until softened, 1-2 minutes. Add the sliced mushrooms, thyme, butter (for the sauce) and reserved prosciutto. Cook, stirring often, until browned, 4-5 minutes. Add the light thickened cream, stir to combine and cook until thickened slightly, 2-3 minutes. Season to taste
Add the butter(for the mash), milk and salt to the saucepan with the potato and parsnip. Mash with a potato masher or fork until smooth.
Slice the chicken. Divide the parsnip mash between plates. Top with the asparagus and chicken. Spoon over the creamy mushroom-thyme sauce.