Seared Chicken & Roast Prosciutto Veggies
with Baby Broccoli & Creamy Parsley Sauce
This dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly parsley and cream concoction, especially one that’s draped across pan-seared chicken, roasted potatoes and greens? No one, we say. At least, not anyone we’ve met. So get ready for the creamiest, most showstopping sauce celebration you have experienced yet.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
½
Onion
1 packet
prosciutto
1 bunch
baby broccoli
1 packet
green beans
3 clove
garlic
1 packet
parsley
1 packet
chicken breast
½ sachet
Garlic & Herb Seasoning
½ packet
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Cut onion (see ingredients) into wedges. • Place potato and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Kids can help toss the veggies!
• Meanwhile, roughly chop prosciutto. Halve any thicker stalks of baby broccoli lengthways. Trim green beans. Finely chop garlic and parsley. • Remove tray from oven and add prosciutto, baby broccoli and green beans to the potato. Gently toss to combine, then roast until golden, a further 10-12 minutes.
• Place your hand flat on top of each chicken breast and to slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning (see ingredients), half the garlic and a drizzle of olive oil. Add the chicken and turn to coat.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return the frying pan to medium-high with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Add cream (see ingredients) and chicken-style stock powder (see ingredients), then stir to combine. • Simmer until slightly thickened, 1-2 minutes, then add parsley
• Slice seared chicken. • Divide roasted prosciutto veggies and chicken between plates. • Spoon over creamy parsley sauce to serve. Enjoy!
