Prosciutto-Wrapped Chicken Breasts With Broccoli Puree

• 4 plump boneless, skinless chicken breast halves
• 20 thin slices prosciutto (about 1/4 pound)
• 1/4 cup canola oil
• 1 pound very fresh broccoli crowns or florets
• 1 cup plus 1 teaspoon salt
• 1 cup heavy cream
• 1/4 cup grated Parmigiano-Reggiano or Landaff cheese
• 4 tablespoons unsalted butter, cut into small pieces
• 1 pound very fresh whole baby carrots, trimmed and peeled or use thickly sliced regular carrots
• 4 tablespoons unsalted butter
• 1/4 cup sugar
• 1 tablespoon finely chopped parsley, tarragon or chives

1. Cut off tips of chicken breasts to make rough rectangles.
2. (Reserve for another use.)
3. Lay out about a square foot of plastic wrap.
4. Place a chicken breast, smooth side down, in center.
5. Starting at narrow end, roll breast into a compact cylinder.
6. Tightly wrap in plastic and twist both ends to seal.
7. Repeat with remaining chicken and refrigerate at least 6 hours or overnight, to set shape.
8. 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.
9. Unwrap a breast and roll it snugly in prosciutto slices.
10. Rewrap in plastic.
11. Repeat with remaining prosciutto and chicken.
12. Chill until ready to cook, for 1 to 4 hours.

chicken, thin, canola oil, broccoli crowns, salt, heavy cream, cheese, unsalted butter, baby carrots, unsalted butter, sugar, parsley

Taken from cooking.nytimes.com/recipes/1014016 (may not work)