Prosciutto-Wrapped Chicken over Risotto Primavera

Our chefs took inspiration from Italian saltimbocca when developing this recipe—that’s meat wrapped in a luxurious blanket of prosciutto. Because if there is a food that can’t be improved by the addition of a salty, savory layer of pork, we haven’t met it. In fact, the prosciutto is so irresistible, we’re also folding it into the accompanying vegetable risotto. That way, you get a taste of it with every bite.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 4C water & stock concentrate to boil in med. pot. Once boiling, reduce heat to low.

Step 2

Heat lg. drizzle of oil in lg. pan over med. Add shallot & garlic. Cook (1-2 min.) until softened. Add rice; cook (1-2 min.) until translucent. Add stock ½C at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue (30-35 min. total) until grains are al dente & creamy.

Step 3

Pat chicken dry with a paper towel. Lay 2 slices of prosciutto beside each other on flat surface; place a chicken breast at one end & tightly roll prosciutto around chicken. Repeat. Set aside remaining prosciutto.

Step 4

Heat drizzle of oil in med. pan over med.-high. Add wrapped chicken to pan; sear (2 min. per side) until golden brown. Transfer pan to oven; roast (15 min.) until chicken is firm & no longer pink in center.

Step 5

With 5 min. to go on risotto, add tomatoes & spinach to pan (rice should be a bit shy of al dente at this point). Stir into risotto to combine. Cook until spinach has wilted & tomatoes have softened (5 min.) While veggies cook, thinly slice remaining prosciutto into strips.

Step 6

Stir sliced prosciutto, 1T butter, Parmesan, & any juices from pan with chicken into risotto. Season with salt/pepper. Slice chicken crosswise. Divide risotto between plates; top with chicken. Garnish with sage leaves.

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