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Prosciutto-Wrapped Chicken

Prosciutto-Wrapped Chicken

over Truffled Mushroom Risotto

Gourmet
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.

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

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

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

5 teaspoon

Truffle Oil

Not included in your delivery

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3724 kJ
Calories890 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate66 g
Sugar4 g
Dietary Fiber3 g
Protein53 g
Cholesterol190 mg
Sodium1260 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
Medium Pot
Large Pan
Paper Towel
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Adjust rack to middle position and preheat oven to 400 degrees. In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and slice mushrooms into ¼-inch-thick pieces.

2

Heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites and cook until softened, 1-2 minutes. Add rice and cook, stirring, until translucent, 1-2 minutes. Add ½ cup stock and bring to a simmer. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and creamy, 25-30 minutes.

3

Meanwhile, pat chicken dry with paper towels. Lay two slices of prosciutto beside one another on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining chicken and prosciutto.

4

Heat a drizzle of olive oil in a second large, preferably ovenproof, pan over medium-high heat. Add wrapped chicken and sear until browned, 2-3 minutes per side. Transfer pan to oven and roast until chicken is cooked through, 14-16 minutes. (TIP: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven.) Let rest a few minutes once roasted, then slice chicken crosswise.

5

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, stirring, 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 resting juices from chicken. Season with salt, pepper, and more lemon juice to taste.

6

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.