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Prosciutto-Wrapped Swiss Chicken

Prosciutto-Wrapped Swiss Chicken

with Creamy Rigatoni, Spinach & Toasted Panko

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We love a simple chicken breast. But sometimes you want a more creative dinner idea. In this recipe, our chefs drew inspiration from Italian saltimbocca. The meat is wrapped in slices of salty, luscious prosciutto, seared until it’s delightfully crisp, then roasted with Swiss cheese on top (If you’re lucky, the Swiss melts off the sides for those crispy cheese edges!). It’s served over creamy rigatoni with fresh spinach and a crunchy panko topping—a flavor and texture extravaganza!


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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


¼ cup

Panko Breadcrumbs


10 ounce

Chicken Cutlets

2 ounce


2 slice

Swiss Cheese


6 ounce

Rigatoni Pasta


1 unit

Chicken Stock Concentrate

2 tablespoon

Garlic Herb Butter


4 ounce

Cream Sauce Base


2 tablespoon

Cream Cheese


5 ounce


Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1120 kcal
Fat60 g
Saturated Fat31 g
Carbohydrate87 g
Sugar13 g
Dietary Fiber5 g
Protein61 g
Cholesterol255 mg
Sodium1380 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
Large Pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and finely dice shallot. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably ovenproof, pan over medium heat. Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.


• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Lay two slices of prosciutto beside each other on a work surface. Place a chicken cutlet along bottom of slices; tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.


• Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side (it’ll finish cooking in the next step). TIP: If your pan isn’t ovenproof, transfer chicken to a baking sheet now.


• Top chicken with Swiss cheese; transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted, 10-15 minutes. • Turn off heat; transfer chicken to a cutting board to rest. Reserve pan. • While chicken is roasting, once water is boiling, add rigatoni to pot; cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.


• While pasta cooks, heat a drizzle of oil in pan used for chicken over medium-high heat; add shallot, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and softened, 2-4 minutes. • Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese, and ¾ cup reserved pasta cooking water (1¼ cups for 4 servings). Cook, stirring occasionally, until thickened, 5-8 minutes.


• Add drained rigatoni and spinach to pan with sauce; cook, stirring, until spinach begins to wilt, 1-2 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Taste and season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.


• Slice chicken crosswise. • Divide pasta between plates. Top with toasted panko and chicken. Serve. TIP: If you prefer, serve chicken alongside the pasta instead.

Chicken is fully cooked when internal temperature reaches 165°.