Prosciutto-Wrapped Chicken Breasts With Broccoli Purée

Preparation

1. FOR THE FOR CHICKEN

   1. Step 1

      Cut off tips of chicken breasts to make rough rectangles. (Reserve for another use.)

   2. Step 2

      Lay out about a square foot of plastic wrap. Place a chicken breast, smooth side down, in center. Starting at narrow end, roll breast into a compact cylinder. Tightly wrap in plastic and twist both ends to seal. Repeat with remaining chicken and refrigerate at least 6 hours or overnight, to set shape.

   3. Step 3

      Lay out 5 slices prosciutto almost on top of one another, like a package of bacon, so short end is about as long as a rolled chicken breast. Unwrap a breast and roll it snugly in prosciutto slices. Rewrap in plastic. Repeat with remaining prosciutto and chicken. Chill until ready to cook, for 1 to 4 hours.

2. FOR THE BROCCOLI

   1. Step 4

      Make broccoli purée: Bring 1 gallon of water to a boil and add 1 cup salt. Prepare an ice water bath. Blanch broccoli until bright green and just tender, about 5 minutes. Transfer to ice water and then drain.

   2. Step 5

      In a saucepan, heat cream just to boiling. Turn off heat and whisk in cheese. In a blender or food processor, in batches if necessary, purée with broccoli. Mix in butter.

   3. Step 6

      To finish chicken, heat oven to 400 degrees. Heat oil in an ovenproof skillet over medium-high heat and add chicken, seam side down. Brown well on all sides, turning gently with tongs. Transfer to oven and roast 15 minutes.

   4. Step 7

      Meanwhile, make carrots: Combine carrots, butter and sugar in a saucepan with 1 cup of water and 1 teaspoon salt. Simmer uncovered until carrots are tender and liquid is reduced to a glaze, about 20 minutes. If carrots are tender before glaze is thick, remove while liquid reduces. Mix in herbs when done.

   5. Step 8

      To serve, spoon broccoli purée onto center of each plate. Surround with carrots. Rest a chicken roulade on top of broccoli purée.