Prosciutto-Wrapped Chicken
with Mushroom-Baked Risotto & Green Salad
- Milk
- Almond
You deserve something special! Like this next-level meal with chicken breast wrapped in prosciutto: the cured meat holds in moisture and adds an abundance of flavour. Then, add a bed of mushroom-infused risotto and crunchy almonds for a true gold star experience. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 sachet
Mushroom Powder
1 sachet
Chicken-Style Stock Powder
1
Brown Onion
1 packet
button mushrooms
1 packet
arborio rice
1 packet
chicken breast
1 packet
prosciutto
1 bag
herbs
½
lemon
1 bag
salad leaves
1 packet
roasted almonds
(Contains: Almond; )
1 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
2 cup
boiling water
40 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a heatproof bowl or jug, combine the boiling water (2 cups for 2 people / 4 cups for 4 people), mushroom powder and chicken-style stock powder. Set aside. • Finely chop onion and garlic. Thinly slice button mushrooms.
• In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over medium-high heat. Cook onion and mushrooms, stirring, until tender, 5 minutes. • Add garlic and arborio rice and cook until fragrant, 1 minute.
• Pour mushroom liquid into the frying pan, bring to the boil, then remove from heat. Transfer risotto to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto has 10 minutes cook time remaining, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • Lay out two slices of prosciutto, then place a chicken breast on top. Wrap prosciutto slices around chicken. Repeat with remaining prosciutto and chicken. • Return the frying pan to medium heat with a drizzle of olive oil. When oil is hot, cook prosciutto-wrapped chicken, seam-side down first, until golden and cooked through, 3-5 minutes on each side (depending on thickness). Transfer to a plate to rest.
TIP: It's OK if the prosciutto slices tear!
TIP: Chicken is cooked when it is no longer pink inside.
• Meanwhile, roughly chop herbs. Slice lemon into wedges. • When the risotto is done, remove from oven, then stir through grated Parmesan cheese and remaining butter. Season to taste. • In a medium bowl, combine salad leaves, a drizzle of olive oil and a squeeze of lemon juice.
TIP: Stir through a splash of water to loosen the risotto if needed.
• Slice prosciutto-wrapped chicken. Roughly chop roasted almonds. • Divide mushroom-baked risotto between plates and top with prosciutto-wrapped chicken. • Sprinkle over herbs and almonds. • Serve with green salad and any remaining lemon wedges. Enjoy!
