Balsamic Prosciutto Wrapped Chicken

Name: Balsamic Prosciutto Wrapped Chicken with Sage and Mushroom Risotto
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 340 g Chicken Breasts; 227 g Asparagus; 113 g Mushrooms; ¾ cup Arborio Rice; 2 tbsp Balsamic Glaze; 1 unit(s) Shallot; 7 g Sage; 4 tbsp White Cooking Wine; 1 unit(s) Chicken Broth Concentrate; ¼ cup Parmesan Cheese, shredded; 56 g Green Peas; tbsp Unsalted Butter*; tbsp Oil*; tsp Salt*; tsp Pepper*

with Sage and Mushroom Risotto

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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.

Allergens:

Sulphites

•Milk

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.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

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

Not included in your delivery

tbsp

Unsalted Butter*

(Contains: Milk)

tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories660 kcal

Fat9 g

Saturated Fat3.5 g

Carbohydrate88 g

Sugar15 g

Dietary Fiber6 g

Protein54 g

Cholesterol135 mg

Sodium520 mg

Trans Fat0.2 g

Potassium1250 mg

Calcium200 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Line a plate with paper towels. Set aside.
Heat a large pot over medium-high heat.
When the pan is hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage.)
Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.
Reserve sage oil in the pan.

Peel, then finely chop shallot.
Thinly slice mushrooms.
Pat chicken dry with paper towels. Season with salt and pepper, then wrap 2 slices of prosciutto around each piece of chicken. (TIP: Overlapping strips by 1 inch helps keep prosciutto on chicken!)
Reheat pot froms step 1 over medium-high heat.
When hot, add shallots, mushrooms and arborio rice. Season with salt and pepper. Cook for 2-4 min stirring often until lightly toasted.
Add wine and cook for 30 sec to reduce.

To the pot, add peas __ stock powder, 2 cups (4 cups) water and 1/4 tsp (1/2 tsp) salt.
Bring to a simmer over high.
Once simmering, cover and reduce heat to medium-low. (NOTE: The risotto should maintain a very gentle simmer; adjust the heat as needed).
Cook for 16-20 min, removing the lid to stir occasionally, until almost all of the water has been absorbed.

While risotto cooks, heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Pan-fry 3-4 min per side, until golden.
Add balsamic glaze, flip chicken to coat. Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven for 12-14 min, until cooked through.** Reserve glaze in pan.

Stir parmesan and 1 tbsp (2 tbsp) butter into the risotto. Let stand, off heat, for 5 min. Season with salt and pepper.
When chicken is cooked, remove from oven. Let rest for 3 min before slicing.