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Prosciutto wrapped chicken with risotto Recipe

   
 

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     Prosciutto wrapped chicken with risotto

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 packets chicken stock concentrate (I use savory choice from amazon)
2 cloves garlic
2 shallots
8 ounces grape tomatoes
1 1/2 cups Arborio rice
4 chicken breasts
4 ounces prosciutto
10 ounces spinach
1/2 cup parmesan cheese
 
2 tbsp butter

Instructions
Preheat oven to 400 degrees. Bring 4 cups water and stock concentrate 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. Halve tomatoes lengthwise.
Heat a large drizzle of oil in another medium pot over medium heat. Add shallot and garlic. Cook until softened, 1-2 minutes. Add rice and cook until translucent, 1-2 minutes. Add stock 1/2 cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 30-35 minutes.
Pat chicken dry with paper towel. Lay out 4 slices of prosciutto on a flat surface. Place a chicken breast at one end. Tightly roll prosciutto around chicken. Set aside remaining prosciutto. Heat a drizzle of olive oil in an oven proof medium pan over medium high heat. Add wrapped chicken and sear until golden, 2 minutes per side. Transfer pan to oven and roast until juices from chicken run clear, about 15 minutes.
With 5 minutes to go on the risotto, add tomatoes and spinach. Stir to combine. Thinly slice remaining prosciutto. Once risotto is done, add sliced prosciutto, butter, parmesan cheese, and any juices from pan with chicken into the risotto. Season with salt and pepper to taste. Slice chicken crosswise. Serve on top of risotto.


Originally Submitted
2/11/2021





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