Prosciutto-Wrapped Chicken in Wine Sauce
with Crispy Sage, Potato Wedges and Salad
Ingredients: Yellow potato • Chicken breast • Roma tomatoes • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • Diced prosciutto (pork, salt, pepper) • All-purpose flour (wheat) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Sage • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
350 g
Yellow Potato
2 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
50 g
Prosciutto
56 g
Baby Spinach
1 unit(s)
Tomato
7 g
Sage
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2.15 g
Italian Seasoning
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat, Triticale)
Not included in your delivery
3.5 tbsp
Oil*
0.63 tsp
Sugar*
0.13 tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Italian Seasoning (use all for 4 servings), then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Pick sage leaves from stems.
- Cut tomatoes into 1/4-inch pieces.
- To a medium bowl, add flour.
- Remove 4 slices of prosciutto (use all for 4 servings) from the packaging and set aside.
- Pat chicken dry with paper towels, then cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with pepper.
- Divide half the sage leaves, then arrange them over top of each chicken breast.
- Wrap 1 or 2 slices of prosciutto around each chicken breast, securing sage leaves in between.
- Working with one breast at a time, add chicken to the bowl with flour and flip to coat.
- Transfer flour-coated chicken to a plate.
- Line another plate with paper towels.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 2 tbsp (4 tbsp) oil, then remaining sage leaves. Fry for 1 min, until crisp. (TIP: We love to use olive oil for frying sage.)
- Using a slotted spoon, transfer crispy sage leaves to the paper towel-lined plate. Set aside.
- Reserve sage oil in the pan and reduce heat to medium.
- To the pan with reserved sage oil, add chicken. Cook for 8-10 min, flipping occasionally, until golden and cooked through.**
- Transfer chicken to a clean plate. Cover to keep warm.
- To the same pan, add cooking wine, half the vinegar and 1/8 tsp (1/4 tsp) sugar. Cook for 1 min, scraping any brown bits, until slightly thickened.
- Reduce heat to medium-low, then whisk in 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until butter melts. Season with pepper.
- Remove pan from heat.
- Add chicken back in, then flip to coat.
- Meanwhile, in a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- To the bowl with dressing, add spinach and tomatoes, then toss to coat.
- Divide chicken, potato wedges and salad between plates.
- Spoon any remaining wine sauce over top of chicken.
- Sprinkle crispy sage leaves over top.
