Sage Prosciutto Chicken with Creamy Spinach Tomato Risotto

This prosciutto chicken dinner feels special without requiring complicated techniques. The chicken is wrapped, quickly browned in a pan, then finished in the oven until juicy.

Underneath, a creamy Arborio rice risotto gets layers of flavor from garlic, shallot, chicken stock, Parmesan, spinach, grape tomatoes and a little butter. Fresh sage ties the plate together with an aromatic finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView 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 PepperView ingredient guideLike ingredientDislike ingredient

1 unit Colavita Extra Virgin Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat the oven to 400°F. Wash and dry the produce.
2. In a medium pot, combine 4 cups water with the chicken stock concentrate and bring to a boil. Reduce the heat to low to keep the stock warm.
3. Meanwhile, thinly slice the garlic crosswise. Halve, peel and mince the shallot. Halve the grape tomatoes lengthwise. Pick the sage leaves from the stems; add the stems to the warm stock and reserve the leaves for serving.
4. Heat a large drizzle of 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 begin to look translucent, 1 to 2 minutes.
6. Add the warm stock to the rice 1/2 cup at a time, stirring after each addition and letting most of the liquid absorb before adding more. Continue until the rice is creamy and al dente, 30 to 35 minutes.
7. While the risotto cooks, pat the chicken dry with paper towels. Lay two slices of prosciutto side by side on a work surface, place one chicken breast at one end and roll tightly to wrap. Repeat with the second chicken breast. Set aside any remaining prosciutto for the risotto.
8. Heat another drizzle of oil in a medium ovenproof pan over medium-high heat. Add the wrapped chicken and sear until golden, about 2 minutes per side.
9. Transfer the pan to the oven and roast until the chicken is firm and the juices run clear when pierced with a knife, about 15 minutes. If your pan is not ovenproof, move the chicken to a small baking dish before roasting.
10. When the risotto has about 5 minutes left, stir in the tomatoes and spinach. Cook until the spinach wilts and the tomatoes soften, about 5 minutes. Thinly slice the remaining prosciutto.
11. Stir the sliced prosciutto, butter, Parmesan and any juices from the chicken pan into the risotto. Season to taste with salt and pepper.
12. Slice the chicken crosswise. Divide the risotto between plates, top with the sliced chicken and garnish with sage leaves to taste.

Recipe Tips

FAQ

Can I make this without an ovenproof skillet?

Yes. Sear the prosciutto-wrapped chicken in a regular pan, then transfer it to a small baking dish before roasting.

When should I add the spinach and tomatoes to the risotto?

Add them during the final 5 minutes of risotto cooking so the spinach wilts and the tomatoes soften without overcooking.

How do I know the risotto is done?

The rice should be creamy but still al dente after the warm stock has been added gradually, about 30 to 35 minutes.

What do the sage stems do?

The stems infuse the warm stock with sage flavor while the leaves are saved for garnish.