Garlic Dijon Prosciutto-Wrapped Chicken

🥘 Ingredients

• Black Pepper
  1 tsp
• Chicken Cutlets
  20 oz
• Chicken Demi-Glace
  1 unit
• Cream Cheese
  2 tbsp
• Dijon Mustard
  1 tsp
• Garlic
  2 clove
• Garlic Herb Butter
  2 tbsp
• Kale
  6 oz
• Parmesan Cheese
  ¼ cup
• Prosciutto
  4 oz
• Salt
  1 tsp
• Sour Cream
  2 tbsp
• Sweet Potato
  2 unit

🍳 Cookware

• large bowl
• baking sheet
• large pan
• paper towel
• large pan

1. 

   1

    Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Slice Sweet Potato into ¼-inch-thick rounds. TIP: Slicing your potatoes into thin, uniform slices is key! This will help them all roast at the same pace. In a large bowl , toss sweet potatoes with a large drizzle of oil, and a couple big pinches of Salt and Black Pepper ; arrange on one side of a baking sheet in a single overlapping layer. (For 4, spread potatoes out across entire sheet.) Roast on top rack for ⏱️ 10 minutes (you'll add more to the sheet then).

   Sweet Potato: 2 unit, Salt: 1 tsp, Black Pepper: 1 tsp
2. 

   2

    While potatoes roast, remove and discard any thick center stems from Kale ; chop leaves into bite-size pieces. Peel and mince Garlic . Heat a drizzle of oil in a large pan over medium heat. Add kale and a splash of water. Cook until kale is wilted and very tender, ⏱️ 5-7 minutes . Season with salt and pepper. Turn off heat.

   Kale: 6 oz, Garlic: 2 clove
3. 

   3

    Meanwhile, pat Chicken Cutlets * dry with paper towel ; season all over with salt and pepper. Lay Prosciutto out on a clean work surface. Tightly roll prosciutto around each chicken cutlet.

   Chicken Cutlets: 20 oz, Prosciutto: 4 oz
4. 

   4

    Heat a drizzle of oil in a second large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy, ⏱️ 2-3 minutes per side. Once sweet potatoes have roasted 10 minutes, remove sheet from oven. Carefully add chicken to empty side. (For 4 servings, add chicken to a second sheet; roast on middle rack until cooked through, 10-12 minutes.) Sprinkle sweet potatoes with Parmesan Cheese . Return to top rack until chicken is cooked through and potatoes are browned and tender, ⏱️ 10-12 minutes . (If chicken is done first, remove from sheet and continue roasting potatoes.) Transfer chicken to cutting board. Once cool enough to handle, slice crosswise.

   Parmesan Cheese: ¼ cup
5. 

   5

    Heat a drizzle of oil in pan used for chicken over medium-high heat. Add garlic; cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in Chicken Demi-Glace , Dijon Mustard , and ¼ cup water (1/3 cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced by half, ⏱️ 2-3 minutes . Turn off heat; stir in half the Garlic Herb Butter (you'll use the rest later) until melted.

   Chicken Demi-Glace: 1 unit, Dijon Mustard: 1 tsp, Garlic Herb Butter: 2 tbsp
6. 

   6

    Return pan with kale to medium heat; stir until warmed through. Stir in Cream Cheese , Sour Cream , and remaining garlic herb butter until melted and combined. Season with salt and pepper. Divide kale, sweet potatoes, and chicken between plates. Drizzle sauce over chicken and serve.

   Cream Cheese: 2 tbsp, Sour Cream: 2 tbsp