Crispy Prosciutto-Wrapped Chicken with Truffle Mushroom Risotto

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 a mushroom risotto with a drizzle of umami-rich truffle oil.

This dish is perfect for a special dinner at home. The combination of salty prosciutto, tender chicken and creamy risotto is sure to impress. Serve it with a glass of white wine and enjoy a restaurant-quality meal without leaving your kitchen.

Log in to save recipes and build weekly shopping lists.

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. 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, then cut mushrooms 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 golden brown, 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. While chicken roasts, heat a drizzle of olive oil in a medium pan over medium-high heat. Add mushrooms. Season with salt and pepper. Cook 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 from 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?

Arborio rice is best for risotto because of its high starch content, which creates a creamy texture. Other short-grain rice like carnaroli can work, but avoid long-grain varieties.

Can I make this dish ahead of time?

Risotto is best served fresh, but you can prepare the components in advance. Cook the chicken and reheat gently and make the risotto just before serving.

What can I substitute for truffle oil?

If you don’t have truffle oil, you can omit it or use a drizzle of high-quality olive oil for richness.