Prosciutto Roasted Chicken Breast
with Parsnip Mash & Herb-Mushroom Sauce
- Milk
This dish is full of clever tricks that make it anything but ordinary. Start by wrapping chicken in prosciutto to keep the chicken extra juicy, then add parsnip to potato for a new spin on mash and finish by giving it a creamy sauce with loads of flavour from herb leaves and mushrooms. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
potato
1
parsnip
4 clove
garlic
1 bag
baby broccoli
1
leek
1 bag
herbs
1 packet
mushrooms
1 packet
chicken breast
1 packet
prosciutto
½ bottle
cream
(Contains: Milk)
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk)
¼ tsp
salt
10 g
butter (for the sauce)
(Contains: Milk)
40 g
butter (for the mash)
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
Preheat oven to 200°C/180°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel potato and parsnip, then cut into bite-sized chunks. Finely chop garlic. Trim baby broccoli. Thinly slice leek. Pick herb leaves. Thinly slice mushrooms.
In a medium bowl, combine 1/2 the garlic and a drizzle of olive oil. Add chicken breast, then season with salt and pepper and toss to coat. Reserve a slice of prosciutto for the sauce, then lay out 2-3 slices of the remaining prosciutto on a lined oven tray. Place a chicken breast on top and wrap prosciutto slices around the chicken, ensuring it is seam-side down on the tray. Repeat with remaining chicken and prosciutto. Roast chicken until cooked through, 16-20 minutes. Set aside to rest.
TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is roasting, cook potato and parsnip in the boiling water until easily pierced with a fork, 15 minutes. In the last 6 minutes of cook time, place a colander or steamer basket over the saucepan, then add baby broccoli. Cover with a lid and steam until tender. Transfer broccoli to a bowl, then season and cover to keep warm. Drain potato and parsnip, then return to the saucepan. Cover to keep warm.
While the veggies are cooking, roughly chop reserved prosciutto. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook remaining garlic until softened, 1-2 minutes. Add leek, mushrooms, herbs, butter (for the sauce) and chopped prosciutto and cook, stirring, until browned, 4-5 minutes. Add cream (see ingredients), stir to combine, and cook until slightly thickened, 2-3 minutes. Season to taste.
Add butter (for the mash), the milk and the salt to the potato and parsnip. Mash until smooth.
Slice prosciutto roasted chicken. Divide parsnip mash, baby broccoli and chicken between plates. Spoon over herb and mushroom sauce to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the mushroom sauce, calling it "divine" and "to die for". Some found the prosciutto added a delicious, crispy touch.
- Ease of prep: Customers praised this as a quick and easy way to create a gourmet-style meal at home.
- Suggestions: Consider reducing garlic for the chicken; some found it overpowered the prosciutto. Try increasing the parsnip-to-potato ratio in the mash for more flavour.
- Portions: Several mentioned needing to add extra potatoes, as the provided amount wasn't sufficient for a filling meal.
