Prosciutto-Wrapped Chicken Breast
with Truffle & Porcini Baked Risotto & Rocket Salad- Milk
- Wheat
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
You deserve something special! To make this meal next level, you’ll wrap chicken breast with prosciutto - the cured meat holds in moisture and adds an abundance of flavour. On a bed of porcini risotto, and finished with truffle oil, this is a restaurant-worthy dinner without leaving the house.
Ingredients
1 packet
dried porcini mushrooms
2 cube
Chicken-Style Stock Powder
1 unit
onion
1 clove
garlic
1 punnet
sliced mushrooms
1 packet
arborio rice
1 packet
prosciutto
1 packet
chicken breast
1 bunch
chives
½ unit
lemon
2 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 bag
salad leaves
1 tsp
truffle oil
(May be present: Wheat, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
2 cup
boiling water
40 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a kettle of water to the boil. In a heatproof jug or bowl, combine the boiling water, dried porcini mushrooms and crumbled chicken stock cubes. Set aside. Finely chop the brown onion. Finely chop the garlic (or use a garlic press)
In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the brown onion and sliced mushrooms and cook, stirring, for 5 minutes, or until tender. Add the garlic and arborio rice and cook for 1-2 minutes, or until fragrant.
Pour the porcini mushroom and stock mixture into the risotto, bring to the boil, then remove from the heat. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake for 30-35 minutes, or until the liquid has absorbed and the rice is ‘al dente’. Halfway through cooking, stir through a splash of water.
While the risotto is baking, lay 2-3 slices of prosciutto slightly overlapping on their long side on an oven tray lined with baking paper. Place one chicken breast across the prosciutto. Wrap the prosciutto around the chicken and turn seam-side down on the oven tray. Repeat with the remaining chicken and prosciutto. Bake the chicken on the top rack for 16-20 minutes or until cooked through. Set the chicken aside to rest. TIP: The chicken is cooked through when it is no longer pink in the middle
While the chicken is baking, finely chop the chives. Slice the lemon into wedges. Once cooked, remove the risotto from the oven and stir though the grated Parmesan cheese (reserve some for garnish) and remaining butter. TIP: Beating in Parmesan and butter is an Italian trick called mantecatura. It helps give risotto a creamy texture. Season generously with salt and pepper. Place the rocket leaves in a medium bowl, and just before serving, drizzle with olive oil and squeeze over a little lemon juice.
Thinly slice the prosciutto-wrapped chicken. Divide the porcini mushroom risotto between plates and top with the chicken. Sprinkle over the chives and drizzle with truffle oil (1 tsp for 2 people / 2 tsp for 4 people). Serve the rocket on the side and garnish with any remaining Parmesan cheese. Serve with the remaining lemon wedges. TIP: Truffle oil has a strong flavour, so use it sparingly!
