Prosciutto-Wrapped Chicken with Sage

🥘 Ingredients

• Italian cheese blend
  1 c
• Parmesan cheese
  6 tbsp
• arborio rice
  1.5 c
• black pepper
• butter
  4 tbsp
• button mushrooms
  8 oz
• chicken cutlets
  20 oz
• cooking oil
  1 tsp
• cream sauce base
  8 oz
• garlic
  4 clove
• lemon
  2 unit
• olive oil
  1 tsp
• prosciutto
  4 oz
• sage
  ½ oz
• salt
• shallot
  2 unit
• truffle zest
  4 g
• veggie stock concentrate
  4 unit
• water
  6 c

🍳 Cookware

• medium pot
• medium oven-safe pan
• cutting board
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. In a medium pot , bring water (8 cups for 4 servings) to a boil, then reduce heat to low. Wash and dry produce. Pick leaves from sage stems. Halve, peel, and dice shallot . Thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic . Quarter lemon .

   water: 5 c, sage: ½ oz, shallot: 2 unit, button mushrooms: 8 oz, garlic: 4 clove, lemon: 2 unit
2. 

   2

   Pat chicken cutlets dry with paper towels. Lay two slices of prosciutto beside one another on a work surface. Place a chicken cutlet along bottom of slices and top with 2-3 sage leaves. Tightly roll up prosciutto around cutlet, making sure sage leaves stay in place. Repeat with remaining prosciutto, chicken, and sage.

   chicken cutlets: 20 oz, prosciutto: 4 oz
3. 

   3

   Heat a drizzle of olive oil in a medium oven-safe pan over medium-high heat. Add wrapped chicken and cook until browned, ⏱️ 2 minutes per side. TIP: If your pan is not ovenproof, transfer chicken to a baking sheet. Transfer pan with chicken to top rack of oven; roast until cooked through, ⏱️ 15 minutes . Transfer chicken to a cutting board to rest.

   olive oil: 1 tsp
4. 

   4

   While chicken roasts, heat a drizzle of cooking oil in a large pan over medium heat. Add diced shallot and sliced mushrooms; cook, stirring occasionally, until softened and lightly browned, ⏱️ 5 minutes . Stir in minced garlic and cook until fragrant, ⏱️ 1 minutes . Add butter , arborio rice , and a big pinch of salt (we used ¾ tsp for 4). Cook, stirring frequently, until rice is translucent, ⏱️ 1 minutes more. Add veggie stock concentrate and water warm water; stir until liquid has mostly absorbed. Repeat with remaining warm water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, ⏱️ 20 minutes . TIP: Depending on the size of your pan, you may need a little more or less liquid.

   cooking oil: 1 tsp, butter: 2 tbsp, arborio rice: 1.5 c, salt, veggie stock concentrate: 4 unit, water: 1 c
5. 

   5

   Once risotto is al dente, stir in cream sauce base , Italian cheese blend , half the Parmesan cheese (save the rest for serving), and juice from one lemon wedge (two wedges for 4 servings); cook until slightly thickened, ⏱️ 2 minutes . Remove from heat and stir in truffle zest (use less if you prefer a subtler taste) and butter . TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools, so add a splash more water if needed. Taste and season with salt and black pepper .

   cream sauce base: 8 oz, Italian cheese blend: 1 c, Parmesan cheese: 6 tbsp, truffle zest: 4 g, butter: 2 tbsp, black pepper
6. 

   6

   Roughly chop remaining sage leaves. Slice chicken crosswise. Divide risotto between bowls and top with remaining Parmesan. Arrange chicken over risotto; sprinkle with chopped sage. Serve with remaining lemon wedges.
7. 7

   Chicken is fully cooked when internal temperature reaches 165°.