Tonights dinner perfectly balances elegance and comfort. Tender and juicy chicken is wrapped in salty, crisped prosciutto and finished with a sweet and tangy balsamic glaze that adds depth and a touch of sophistication. Paired with a rich, velvety mushroom risotto—infused with earthy mushrooms, shallot, and a hint of parmesan—this meal offers a harmonious blend of flavours and textures.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Chicken Breasts
227 g
Asparagus
113 g
Mushrooms
¾ cup
Arborio Rice
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
1 unit(s)
Shallot
7 g
Sage
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
1 unit(s)
Chicken Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Green Peas
tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Before starting, preheat the oven to 425°F.
Wash and dry all produce.