Prosciutto-Topped Chicken
The chicken in this recipe is far from plain; in fact, we’ve dressed it up in its Sunday best. Each piece is topped with a slice of mozzarella and prosciutto ham, so every bite comes with melty cheese and a hint of salty, porky flavor. Things only get better when you consider the sides: roasted broccoli and fusilli in a creamy tomato sauce. It all adds up into something tasty, balanced, and sophisticated—and that sounds like the start of something special to us.
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
¼ ounce
Rosemary
¼ ounce
Parsley
2 clove
Garlic
4 ounce
Fresh Mozzarella
(Contains Milk)
24 ounce
Chicken Breasts
16 ounce
Broccoli Florets
2 ounce
Prosciutto
12 ounce
Fusilli Pasta
(Contains Wheat)
14 ounce
Marinara Cup
4 tablespoon
Cream Cheese
(Contains Milk)
½ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
2 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Pick and roughly chop rosemary leaves until you have 1 tsp (use the rest as you like). Pick parsley leaves from stems; discard stems. Roughly chop leaves. Mince or grate garlic. Cut mozzarella into four slices.
Pat chicken dry with a paper towel and season all over with salt and pepper; set aside. Place broccoli on a baking sheet and toss with half the garlic and a large drizzle of olive oil. Season with salt and pepper. Roast in oven until tender with crisp edges, 12-15 minutes total (we’ll add more to the sheet before it’s done).
Heat a large drizzle of olive oil in a large, preferably nonstick pan over medium-high heat. Add chicken and cook without disturbing until browned on bottom, 4-5 minutes. Flip and sprinkle with remaining garlic and 1 tsp rosemary. Lay a mozzarella slice on each piece of chicken, followed by a slice of prosciutto each.
Remove broccoli from oven and push florets toward one side of sheet. Transfer topped chicken to other side. Roast in oven until mozzarella melts and prosciutto is slightly crisp, 7-8 minutes. Once water boils, add fusilli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out ¾ cup cooking water, then drain. Add marinara to same pot and place over medium heat.
Add cream cheese to pot with marinara. Stir until smooth. Gently stir in fusilli, ½ cup cooking water, half the Parmesan, 1 TBSP butter, and a pinch of chili flakes (if desired). Stir in more cooking water if very thick. Set aside. Add stock concentrates and ½ cup plain water to pan used for chicken over medium-high heat. Bring to a simmer and let reduce slightly, 1-2 minutes. Stir in 1 TBSP butter. Remove from heat.
Stir half the parsley into sauce in pan. Season with pepper. Divide chicken and broccoli between plates and drizzle pan sauce over chicken. Add pasta to the side and sprinkle with Parmesan and remaining parsley. Sprinkle with additional chili flakes for extra heat (skip this for the kids).
