Prosciutto Organic Chicken

1

• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens; finely mince whites.

2

• Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

3

• Pat chicken dry with paper towels; season all over with pepper (prosciutto is salty and will season the chicken as they cook together!). • On a clean work surface, lay two slices of prosciutto side by side. Place one chicken cutlet along bottom of slices. Tightly roll prosciutto up around chicken. Repeat with remaining prosciutto and chicken.

4

• Heat a drizzle of oil in a large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy, 2-3 minutes per side. Turn off heat; transfer to one side of a second baking sheet. Wipe out pan. • Add green beans to empty side of sheet and toss with a drizzle of oil, salt, and pepper. • Roast on top rack until chicken is cooked through and green beans are browned and tender, 15-18 minutes. Transfer chicken to a cutting board.

5

• When chicken has 6 minutes remaining, add brown sugar in a single layer to pan used for chicken and heat over medium-high heat. Leave undisturbed to melt. • Once brown sugar has melted, remove pan from heat; carefully add scallion whites, cherries, vinegar, stock concentrate, 1⁄2 cup water, and 1 TBSP butter(3⁄4 cup water and 2 TBSP butter for 4 servings).

6

• Return gastrique mixture to medium-high heat; stir, scraping up caramelized sugar from bottom of pan (this will become easier as the liquid heats up!). Cook, stirring and gently scraping constantly, until sugar has completely dissolved. Simmer, stirring occasionally, until syrupy, 2-4 minutes more (don’t reduce too much; it will keep thickening as it cools!). • Turn off heat; stir in scallion greens and pepper.

7

• Slice chicken crosswise. • Divide chicken, carrots, and green beans between plates. Spoon cherry gastrique over chicken and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***