Prosciutto-Wrapped Sage Chicken

Name: Prosciutto-Wrapped Sage Chicken with Potato Wedges and Balsamic Tomato Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 340 g Chicken Breasts; 350 g Yellow Potato; 2 tbsp All-Purpose Flour; 50 g Prosciutto; 56 g Baby Spinach; 1 unit(s) Tomato; 7 g Sage; 4 tbsp White Cooking Wine; 1 tbsp Balsamic Vinegar; 2.15 g Italian Seasoning; ½ tsp Sugar*; 3.5 tbsp Oil*; 0.13 tsp Salt*; ¼ tsp Pepper*

with Potato Wedges and Balsamic Tomato Salad

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Allergens:

Wheat

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

340 g

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: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

1 tbsp

Balsamic Vinegar

(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)

2.15 g

Italian Seasoning

(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)

Not included in your delivery

½ tsp

Sugar*

3.5 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories620 kcal

Fat29 g

Saturated Fat4.5 g

Carbohydrate44 g

Sugar5 g

Dietary Fiber5 g

Protein45 g

Cholesterol125 mg

Sodium350 mg

Trans Fat0 g

Potassium1650 mg

Calcium100 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Bowl

•Plastic Wrap

•Large Non-Stick Pan

•Slotted Spoon

•Whisk

•Large Bowl

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.
In a medium bowl, add flour.
Remove four slices of proscuitto (use all for 4 servings) from the packaging to be used in step 3.

On a seperate cutting board, pat chicken dry with paper towels, then cover with plastic wrap. Using a heavy-bottomed pan, pound each breast until 1/2-inch thick. Season with pepper.
Divide half the sage leaves between breasts, then arrange them on top.
Wrap one or two proscuitto slices around each chicken breast, securing sage leaves in between.
Working with one piece at a time, add chicken to the bowl with flour and flip to coat.
When done, transfer 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 until crisp, 1 min. (TIP: We love to use olive oil for frying sage.)
Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Set aside.
Reserve sage oil in the pan.

Reduce heat to medium, then add chicken. Cook for 8-10 min, flipping occasionally, until golden and cooked through.**
Transfer chicken to a clean plate, covered 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) cold butter. Cook for 1 min, stirring often, until butter melts. Season with pepper.
Remove from heat.
Add chicken back in, then toss 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, wedges and salad between plates.
Spoon any remaining sauce over chicken, then sprinkle with crispy sage leaves.