Prosciutto-Wrapped Chicken

Prosciutto-Wrapped Chicken

over Truffled Mushroom Risotto

Read more

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.


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

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

2 unit

Chicken Stock Concentrate

2 unit


4 ounce

Button Mushrooms

¾ cup

Arborio Rice

12 ounce

Chicken Breasts

2 ounce


1 unit


2 tablespoon

Garlic Herb Butter


¼ cup

Parmesan Cheese


5 teaspoon

Truffle Oil

Not included in your delivery

1 tablespoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat45 g
Saturated Fat16 g
Carbohydrate67 g
Sugar4 g
Dietary Fiber3 g
Protein54 g
Cholesterol190 mg
Sodium1200 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring 4 cups water and stock concentrates to a boil in a medium pot. Once boiling, reduce heat to low. Trim, then thinly slice scallions, separating greens and whites. Trim mushrooms, then cut into 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.


Pat chicken dry with a 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 another 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.


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. Cut lemon into wedges. Once mushrooms are done, stir into risotto along with garlic herb butter, half the Parmesan, a squeeze of lemon, 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.