Prosciutto-Wrapped Chicken
over Truffled Mushroom Risotto
We love a good, simple chicken breast. But to really elevate it, you’ve got to be creative with how you prepare it. In this recipe, our chefs took up that challenge, drawing inspiration from Italian saltimbocca. The meat is wrapped in slices of prosciutto, seared until it’s delightfully crisp, and placed atop mushroom risotto with a drizzle of umami-rich truffle oil.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Stock Concentrate
2 unit
Scallions
4 ounce
Button Mushrooms
¾ cup
Arborio Rice
12 ounce
Chicken Breasts
2 ounce
Prosciutto
1 unit
Lemon
2 tablespoon
Garlic Herb Butter
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
5 teaspoon
Truffle Oil
Not included in your delivery
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Bring 4 cups water (7 cups for 4 servings) and stock concentrates to a boil in a medium pot. Once boiling, reduce heat to low. Trim and thinly slice scallions, separating whites from greens. Trim mushrooms, then cut into about ¼-inch-thick slices.
Heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites. Cook, tossing, until softened, 1-2 minutes. Add rice and cook, stirring, until translucent, 1-2 minutes. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until al dente and creamy, 30-35 minutes.
Meanwhile, pat chicken dry with paper towels. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with another two slices of prosciutto and other chicken breast (you may have some prosciutto left over; use the rest as you like).
Heat a drizzle of olive oil in a second large pan over medium-high heat (use an ovenproof pan if you have one). Add wrapped chicken to pan and sear until browned, about 2 minutes per side. Transfer pan to oven and roast until no longer pink in center, about 15 minutes. Let rest a few minutes, then slice crosswise. (TIP: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven.)
Meanwhile, quarter lemon. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing, until tender, 4-7 minutes. Once mushrooms are done, stir into risotto along with garlic herb butter, half the Parmesan, a squeeze of lemon juice, and any juices released by chicken. Season with salt, pepper, and more lemon (to taste).
Divide risotto between plates and sprinkle with scallion greens and remaining Parmesan. Top with chicken. Drizzle with truffle oil (to taste). Serve with any remaining lemon wedges on the side for squeezing over.
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