Crispy Prosciutto-Wrapped Chicken with Truffle Mushroom Risotto

Transform a simple chicken breast into something truly special with this recipe inspired by Italian saltimbocca. By wrapping the chicken in thin slices of prosciutto and searing until golden, you get a delightful crispy exterior that locks in moisture. The chicken is then roasted to perfection and served atop a rich, creamy mushroom risotto.

The risotto is made with arborio rice, slowly cooked with stock and finished with garlic herb butter, Parmesan and a touch of truffle oil for an umami boost. Fresh chives and lemon add brightness, making every bite balanced and satisfying. This dish is perfect for a date night or when you want to impress guests without spending hours in the kitchen.

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Ingredients

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce MushroomsView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Truffle OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust rack to middle position and preheat oven to 400°F. Bring 4 cups water and stock concentrates to a boil in a medium pot. Once boiling, reduce heat to low. Meanwhile, slice garlic as thinly as possible. Halve, peel and mince shallot. Trim mushrooms, then cut into ¼-inch-thick slices.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add shallot and garlic. Cook, tossing, until 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.
3. Pat chicken dry with a paper towel. Lay 2 slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with another 2 slices of prosciutto and other chicken breast (you may have some prosciutto left over; use the rest as you like).
4. Heat a drizzle of olive oil in another large pan over medium-high heat (use an ovenproof pan if you have one). Add wrapped chicken to pan and sear until browned, about 2 minutes per side. Transfer pan to oven and roast until no longer pink in center, about 15 minutes. Let rest a few minutes, then slice crosswise. TIP: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven.
5. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing, until tender, 4-7 minutes. Cut lemon into wedges. Mince chives. Once mushrooms are done, stir into risotto along with herb butter, half the Parmesan, half the chives, a squeeze of lemon and any juices released by chicken. Season with salt, pepper and more lemon (to taste).
6. Divide risotto between plates and sprinkle with remaining Parmesan and chives. Top with chicken. Drizzle with truffle oil (to taste). Serve with any remaining lemon on the side.

Recipe Tips

FAQ

Can I use a different type of rice for the risotto?

Arborio rice is best for risotto due to its high starch content, which creates a creamy texture. You can substitute with carnaroli or vialone nano rice.

Can I make this dish ahead of time?

The risotto is best served fresh, but you can prepare the chicken and mushrooms in advance. Reheat gently before serving.

Is there a substitute for truffle oil?

You can omit the truffle oil or substitute with a drizzle of good quality olive oil and a pinch of truffle salt if available.