---
title: "Prosciutto-Wrapped Herb-Stuffed Chicken"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/prosciutto-wrapped-herb-stuffed-chicken-68d655d49ed4d9f67e9f509
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: hard
allergens:
- Milk
  - Wheat
tags:
- Easy Prep
rating: 4.5
rating_count: 928
source_chef: Courtney Laga
review_highlights:
- theme: Flavor
  text: The cranberry pan sauce is a standout hit, though many wish there was more of it. Some found the herb stuffing too salty or rosemary-heavy; using less herbs creates better balance.
- theme: Ease of prep
  text: This is assembly-intensive and takes much longer than estimated — plan 90 minutes and save for weekends. The chicken wrapping can be messy, but the impressive results are worth the effort.
nutrition:
  calories: 990
  protein: 56
  fat: 51
  saturated fat: 23
  carbohydrates: 81
  sugar: 19
  fiber: 9
  cholesterol: 230
  sodium: 1080
  potassium: 2090
  calcium: 120
  iron: 5
  trans fat: 1
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Prosciutto/prosciutto-wrapped-herb-stuffed-chicken.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel and dice @potatoes{32%ounce} into ½-inch pieces. Place in a #medium pot with enough salted water to cover by you? (add half the @salt{1%tsp}). Bring to a boil and cook until tender 15-20 minutes. Reserve ¼ cup cooking liquid, then drain and return to pot and cover with a lid to keep warm.

![Step 2](step-2.jpg)

Melt 2 tbsp @butter{10%tbsp} in a #medium pan over medium-high heat. Add half the @shallot{2%unit}, half the @dried thyme{1%tsp}, half the @dried rosemary{1%tsp}, the salt, and a pinch of @black pepper{1%tsp}. Cook, stirring occasionally, until shallot is softened, 2-3 minutes. Add @croutons{2%unit}, half the @garlic powder{2%tsp}, and ¼ cup water. Stir until water has almost evaporated, 30-60 seconds. Transfer the stuffing to a #small bowl and wipe out the pan.

One at a time, spread stuffing over @chicken cutlets{24%ounce}. Starting at the bottom, roll each, removing plastic wrap as you go. Put @prosciutto{4%ounce} on a clean surface and wrap each chicken roll in prosciutto, overlapping ends to secure.

Remove hot sheet from oven. Rober carefully transfer chicken to a cutting board. Return @brussels sprouts{16%ounce} to the top rack and continue roasting until browned and tender, 4-6 minutes more.

Turn off heat; stir in 1 tbsp @butter{}, salt, and pepper. Let it rest.

Slice @chicken{} crosswise and divide the meat with mashed potatoes and Brussels sprouts. Spoon pan sauce over the chicken and serve.