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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Garlic Herb Butter(ContainsMilk)
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.
Heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites and cook until softened, 1 minute. 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.
While risotto cooks, 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.
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 on middle rack 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, then slice chicken crosswise.
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.
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.