---
title: Prosciutto-Wrapped Chicken
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/prosciutto-wrapped-chicken-5ceed8d1ffeeeb0009630fe7
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Kid Friendly
rating: 4.5
rating_count: 14300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the prosciutto-wrapped chicken, though some found it too salty; the truffle mashed potatoes were a hit.
  - theme: Ease of prep
    text: Most found it simple to make, though some had trouble wrapping the chicken in prosciutto.
nutrition:
  calories: 670
  protein: 48
  fat: 36
  saturated fat: 16
  carbohydrates: 41
  sugar: 7
  fiber: 9
  cholesterol: 200
  sodium: 780
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Prosciutto/prosciutto-wrapped-chicken.avif"
---

Preheat oven to 425 degrees F. Wash and dry all produce. Dice @Yukon Gold potatoes{24%oz} into 1/2-inch pieces. Place in a #medium pot{} with enough salted water to cover by 2 inches. Boil until tender, ~{15-20%minutes}. Reserve 1/4 cup potato cooking liquid (1/2 cup for 4 servings), then drain and return potatoes to pot. Meanwhile, zest and halve the @lemon{2%unit} for 2 servings or both lemons for 4 servings.

Pat @chicken breast{24%oz} dry with @paper towels{}; season all over with @salt{} and @pepper{}. Lay two slices of @prosciutto{4%oz} beside each other on a flat surface. Tightly roll one slice of prosciutto around one chicken breast. Repeat with remaining prosciutto and chicken.

Heat a large drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add chicken and sear until browned and crispy, ~{2-3%minutes} per side. Transfer to one side of a #baking sheet{}. Roast on top rack for ~{5%minutes} (we'll add the green beans then). For 4 servings, roast chicken until cooked through, ~{15-17%minutes}.

Once chicken has roasted for 5 minutes, remove baking sheet from oven. Toss @green beans{12%oz} with a large drizzle of olive oil, lemon zest, salt, and a pinch of @chili flakes{1%tsp} on the empty side of the sheet. For 4 servings, toss green beans on a second baking sheet. Roast until chicken is cooked through and green beans are tender, ~{10-12%minutes}. If chicken is done before green beans, remove from oven and continue roasting green beans. Once cool enough to handle, slice chicken crosswise.

Meanwhile, finely chop @chives{5%g}. To pot with drained potatoes, add @sour cream{4%tbsp}, half the chives, 2 % butter, and as much @truffle zest{0.14%oz} as you like. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth. Season with salt and pepper.

Heat the pan used for chicken over medium-high heat. Add 1/4 cup water (1/2 cup for 4 servings), @chicken stock concentrate{2%unit}, and lemon juice to taste. Cook until thickened, ~{1-2%minutes}. Turn off heat; stir in @butter{1%tbsp}, salt, and pepper. Divide chicken, potatoes, and green beans between plates. Top chicken with sauce and remaining chives. Sprinkle green beans with more chili flakes, if desired.