Prosciutto-Wrapped Swiss Chicken

🥘 Ingredients

• butter
  2 tbsp
• chicken cutlets
  4 pieces
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• cream cheese
  4 oz
• cream sauce base
  1 unit
• garlic herb butter
  1 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  ½ cup
• prosciutto
  8 slices
• rigatoni pasta
  8 oz
• shallot
  1 unit
• spinach
  2 c
• swiss cheese
  4 slices

🍳 Cookware

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

   shallot: 1 unit, butter: 2 tbsp, panko breadcrumbs: ½ cup
2. 

   2

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

   chicken cutlets: 4 pieces, prosciutto: 8 slices
3. 

   3

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

   olive oil: 1 tbsp
4. 

   4

   Top chicken with swiss cheese ; transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted ⏱️ 10 minutes . Turn off heat; transfer chicken to a cutting board to rest. Reserve pan. While chicken is roasting, once water is boiling, add rigatoni pasta to pot; cook, stirring occasionally, until al dente ⏱️ 9 minutes . Reserve 1%cup pasta cooking water, then drain.

   swiss cheese: 4 slices, rigatoni pasta: 8 oz
5. 

   5

   While pasta cooks, heat a drizzle of cooking oil in pan used for chicken over medium-high heat; add shallot, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and softened ⏱️ 2 minutes . Stir in chicken stock concentrate , garlic herb butter , cream sauce base , cream cheese , and ¾%cup reserved pasta cooking water. Cook, stirring occasionally, until thickened ⏱️ 5 minutes .

   cooking oil: 1 tbsp, chicken stock concentrate: 1 unit, garlic herb butter: 1 unit, cream sauce base: 1 unit, cream cheese: 4 oz
6. 

   6

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

   spinach: 2 c
7. 

   7

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