Equipment
Ingredients
Chicken
- 4 boneless skinless chicken breasts, trimmed
- 8 prosciutto di parma
- 8 fresh sage leaves
- 15 ml olive oil
- black pepper
Broccoli Mousseline
- 600 g broccoli, cut into florets
- 80 ml heavy cream, warm
- 30 g unsalted butter, cubed
- 5 ml lemon juice
- salt
Glazed Carrots
- 300 g baby carrots, peeled
- 150 ml water
- 15 g unsalted butter
- 15 g honey
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 602 kcal
- Protein
- 44 g
- Carbohydrates
- 23 g
- Fat
- 38 g
- Fiber
- 7 g
- Sugar
- 11 g
- Sodium
- 634 mg
- Saturated Fat
- 16 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 143 mg
- Potassium
- 1223 mg
- Calcium
- 152 mg
- Iron
- 3.2 mg
- Magnesium
- 87 mg
- Phosphorus
- 401 mg
- Zinc
- 2.2 mg
- Vitamin A
- 868 mcg
- Vitamin C
- 139 mg
- Vitamin D
- 0.9 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 167 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.40 mg
- Niacin
- 16.6 mg
- Folate
- 116 mcg
- Water
- 356 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place chicken breasts between sheets of plastic wrap and gently pound the thickest parts until they are even in thickness (about 2cm). Season lightly with pepper (avoid salt as prosciutto is salty).
Place two sage leaves on top of each chicken breast. Tightly wrap each breast with 2 slices of prosciutto, pressing the seams to seal.
Preheat oven to 200°C/400°F.
Bring a large pot of salted water to a boil. Prepare a bowl with ice water. Blanch broccoli florets for 4-5 minutes until very tender but still bright green. Immediately transfer to ice water to stop cooking.
Drain broccoli well. Transfer to a blender with warm heavy cream, 30g butter, and lemon juice. Purée on high speed until completely smooth and silky. Season with salt to taste. Keep warm.
In a saucepan, combine carrots, water, 15g butter, and honey. Bring to a simmer over medium heat. Cover and cook for 8 minutes, then uncover and increase heat to reduce liquid until carrots are glazed and tender.
While carrots finish, heat olive oil in the oven-safe skillet over medium-high heat. Sear chicken breasts, seam-side down first, for 3 minutes per side until prosciutto is golden and crispy.
Transfer the skillet to the preheated oven. Roast for 8-12 minutes until chicken reaches an internal temperature of 74°C/165°F.
Remove chicken from pan and let rest for 5 minutes. To serve, spread a swoosh of broccoli mousseline on the plate, slice chicken on a bias, place on top, and arrange glazed carrots alongside.
Chef's Notes
- Pat the broccoli very dry before blending; excess water will make the purée runny rather than velvety.
- For an even smoother mousseline, pass the broccoli purée through a fine-mesh sieve (chinois) after blending.
- If the prosciutto is very salty, you likely won't need to salt the chicken meat itself, just the exterior after cooking if needed.
- Deglaze the chicken pan with a splash of white wine while the meat rests to create a quick jus to drizzle over the top.
Storage
Refrigerator: 3 days — Store components separately. Re-crisp chicken in oven or pan.
Freezer: 1 month — Purée freezes well; chicken texture may degrade slightly upon thawing.
Reheating: Reheat chicken in 180°C oven until warm. Gently warm purée and carrots on stove.
Troubleshooting
Prosciutto unwraps during searing
Cause: Seam wasn't sealed or chicken was moved too much
Fix: Secure with a toothpick (remember to remove before serving) and continue cooking
Prevention: Always sear the seam-side down first and do not move the chicken until the crust forms
Broccoli purée is brown/olive drab
Cause: Overcooked during blanching or acid added too early
Fix: Cannot be fixed strictly, but adding a handful of fresh spinach during blending can restore green color
Prevention: Shock in ice water immediately; add lemon juice only right before blending
Cultural Context
This dish draws from the French tradition of 'Mousseline,' a term usually denoting a mixture lightened with cream or egg whites. The pairing of cured pork (prosciutto) with white meat is a classic technique across Southern Europe, notably in the Italian dish Saltimbocca, though this preparation uses a French plating philosophy.
