home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Prosciutto-Wrapped Chicken

Prosciutto-Wrapped Chicken

Over Risotto Primavera

Premium
star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.5 / 4out of 3323 ratings
Read more
Tags:Gluten free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time50 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Chicken Stock Concentrate

2 clove

Garlic

1 unit

Shallot

4 ounce

Grape Tomatoes

¼ ounce

Sage

¾ cup

Arborio Rice

12 ounce

Chicken Breasts

2 ounce

Prosciutto

5 ounce

Baby Spinach

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

unit

Salt

unit

Black Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate69 g
Sugar4 g
Dietary Fiber6 g
Protein62 g
Cholesterol150 mg
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Cutting Board
Pan
Paper Towel
Oven Dish
Instructionsarrow up iconarrow up icon
download icondownload icon
Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Preheat oven to 400 degrees. Bring 4 cups water and stock concentrate to a boil in a medium pot. Once boiling, reduce heat to low. Meanwhile, slice garlic crosswise as thinly as possible. Halve, peel, and mince shallot. Halve tomatoes lengthwise. Pick sage leaves from stems. Add stems to stock and set aside leaves.

Start Risotto
Start Risotto
2

Heat a large drizzle of oil in a large pan over medium heat. Add shallot and garlic. Cook until softened, 1-2 minutes. Add rice and cook until translucent, 1-2 minutes. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 30-35 minutes.

Prep Chicken
Prep Chicken
3

Pat chicken dry with a paper towel. Lay 2 slices of prosciutto beside each other on a flat surface. Place a chicken breast at one end. Tightly roll prosciutto around chicken. Repeat with another 2 slices and the other chicken breast. Set aside remaining prosciutto.

Cook Chicken
Cook Chicken
4

Heat a drizzle of oil in a medium pan over medium-high heat (use an ovenproof pan if you have one). Add wrapped chicken to pan and sear until golden brown, 2 minutes per side. Transfer pan to oven and roast until chicken is firm and no longer pink in center, about 15 minutes. TIP: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven.

Warm Veggies
Warm Veggies
5

With 5 minutes to go on risotto, add tomatoes and spinach to pan (rice should be a bit shy of al dente at this point). Stir into risotto to combine. Cook until spinach has wilted and tomatoes have softened, about 5 minutes. While veggies cook, thinly slice remaining prosciutto.

Finish and Plate
Finish and Plate
6

Stir sliced prosciutto, 1 TBSP butter, Parmesan, and any juices from pan with chicken into risotto. Season to taste with salt and pepper. Slice chicken crosswise. Divide risotto between plates and top with chicken. Garnish with sage leaves to taste.