Prosciutto-Wrapped Chicken

Prosciutto-Wrapped Chicken

over Truffled Mushroom Risotto

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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 Time60 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Chicken Stock Concentrate

4 unit


8 ounce

Button Mushrooms

1.5 cup

Arborio Rice

24 ounce

Chicken Breasts

4 ounce


2 unit


4 tablespoon

Garlic Herb Butter


½ cup

Parmesan Cheese


5 teaspoon

Truffle Oil

Not included in your delivery

2 tablespoon

Olive Oil

1 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat45 g
Saturated Fat16 g
Carbohydrate66 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
Baking Sheet
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Bring stock concentrates and 7 cups water 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 slice into about ¼-inch-thick pieces.


Heat a large drizzle of olive oil in a large pan over medium heat. Add scallion whites and mushrooms and cook, stirring, until slightly 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 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 large drizzle of olive oil in another large pan over medium-high heat. Add wrapped chicken and sear until browned, about 2 minutes per side. Transfer seared chicken to a lightly oiled baking sheet. Place in oven and roast until chicken is cooked through, about 15 minutes. Let rest a few minutes, then slice crosswise.


Quarter lemons. Stir garlic herb butter, half the Parmesan, a squeeze of lemon juice, and any juices released by chicken into risotto. Season with salt, pepper, or more lemon juice (to taste).


Slice chicken crosswise. Divide risotto between plates. 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.