Prosciutto-Wrapped Swiss Chicken

🥘 Ingredients

• paper towels

🍳 Cookware

• large pot
• large, preferably ovenproof pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Halve, peel, and finely dice shallot.
2. 

   2

   Melt 1 TBSP butter in a large, preferably ovenproof pan over medium heat. Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, ⏱️ 3-5 minutes . Turn off heat; transfer to a plate. Wipe out pan.
3. 

   3

   Meanwhile, pat chicken dry with paper towels ; season all over with salt and pepper. Lay two slices of prosciutto next to each other on a work surface. Place a chicken cutlet along bottom of slices; tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.

   paper towels
4. 

   4

   Heat a drizzle of oil in pan used for panko over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side (it will finish cooking in the next step). TIP: If your pan isn't ovenproof, transfer chicken to a baking sheet now.
5. 

   5

   Top chicken with ostrich Swiss cheese; transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted, 10-15 minutes. Turn off heat; transfer chicken to a cutting board to rest. Reserve pan. While chicken is roasting, once water is boiling, add rigatoni to pot; cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
6. 

   6

   While pasta drains, heat a drizzle of oil in pan used for chicken over medium heat; add shallot, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and softened, 2-4 minutes. Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese, and 3/4 cup reserved pasta cooking water. Cook until thickened, 5-8 minutes.
7. 

   7

   Add drained rigatoni and spinach to pan with sauce; cook, stirring, until spinach begins to wilt, 1-2 minutes. Turn off heat and stir in 1 TBSP butter until melted. Taste and season with salt and pepper. TIP: If needed, stir in more pasta water a splash at a time until pasta is coated in a creamy sauce.
8. 8

   Slice chicken crosswise. Divide pasta between plates. Top with toasted panko and cooked chicken. Serve. TIP: If you prefer, serve recipe alongside pasta.
9. 9

   **Chicken is fully cooked when internal temperature reaches 165°.**