Prosciutto-Wrapped Chicken with Spinach Tomato Parmesan Risotto

This prosciutto-wrapped chicken dinner pairs juicy roasted chicken with a creamy arborio rice risotto stirred with Parmesan, spinach and sweet grape tomatoes.

Garlic, shallot, chicken stock and fresh sage build savory depth, while crisped prosciutto adds a salty finish to every plate.

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Ingredients

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView 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

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 400°F.
2. In a medium pot, combine 4 cups water with the chicken stock concentrate and bring to a boil. Once boiling, reduce the heat to low to keep the stock warm.
3. Thinly slice the garlic crosswise. Halve, peel and mince the shallot. Halve the grape tomatoes lengthwise. Pick the sage leaves from the stems, then add the stems to the warm stock and reserve the leaves for serving.
4. Heat a large drizzle of vegetable oil in a large pan over medium heat. Add the shallot and garlic and cook, stirring, until softened, 1 to 2 minutes.
5. Add the arborio rice to the pan and cook, stirring, until the grains look slightly translucent, 1 to 2 minutes.
6. Add the warm stock to the rice 1/2 cup at a time, stirring after each addition. Let the rice absorb most of the liquid before adding more. Continue until the risotto is creamy and the rice is al dente, 30 to 35 minutes.
7. Meanwhile, pat the chicken breasts dry with paper towels. Lay 2 slices of prosciutto side by side on a flat surface, place a chicken breast at one end and roll tightly to wrap. Repeat with the remaining chicken breast. Reserve any remaining prosciutto.
8. Heat a drizzle of vegetable oil in a medium ovenproof pan over medium-high heat. Add the wrapped chicken and sear until golden brown, about 2 minutes per side.
9. Transfer the pan to the oven and roast until the chicken is firm and no longer pink in the center, about 15 minutes. If the pan is not ovenproof, move the chicken to a small baking dish before roasting.
10. When the risotto is about 5 minutes from done and the rice is just shy of al dente, stir in the tomatoes and spinach. Cook until the spinach wilts and the tomatoes soften, about 5 minutes.
11. Thinly slice any reserved prosciutto. Stir it into the risotto along with the butter, Parmesan and any juices from the chicken pan. Season to taste with salt and black pepper.
12. Slice the chicken crosswise. Divide the risotto among plates, top with the sliced prosciutto-wrapped chicken and garnish with sage leaves to taste.

Recipe Tips

FAQ

Can I use a regular skillet for the chicken?

Yes. Sear the wrapped chicken in any skillet, then transfer it to a small baking dish before placing it in the oven.

How do I know when the risotto is ready?

The risotto should look creamy and the rice grains should be tender with a slight bite in the center.

Does this recipe contain dairy?

Yes. It includes butter and Parmesan cheese, so it contains milk ingredients.