Prosciutto Wrapped Chicken Over Truffled Mushroom Risotto Food

PROSCIUTTO-WRAPPED CHICKEN OVER TRUFFLED MUSHROOM RISOTTO

Steps:

• Adjust rack to middle position and preheat oven to 400 degrees. In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and slice mushrooms into ¼-inch-thick pieces.
• Heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites and cook until softened, 1 minute. Add rice and cook, stirring, until translucent, 1-2 minutes. Add ½ cup stock and bring to a simmer. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock-adding ½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and creamy, 25-30 minutes.
• While risotto cooks, pat chicken dry with paper towels. Lay two slices of prosciutto beside one another on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining chicken and prosciutto.
• Heat a drizzle of olive oil in a second large, preferably ovenproof, pan over medium-high heat. Add wrapped chicken and sear until browned, 2-3 minutes per side. Transfer pan to oven and roast on middle rack until chicken is cooked through, 14-16 minutes. (TIP: If your pan isn't ovenproof, transfer chicken to a small baking dish before putting in oven.) Let rest a few minutes, then slice chicken crosswise.
• Meanwhile, quarter lemon. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until tender, 4-7 minutes. Once mushrooms are done, stir into risotto along with garlic herb butter, half the Parmesan, a squeeze of lemon juice, and any resting juices from chicken. Season with salt, pepper, and more lemon juice to taste.
• Divide risotto between plates and sprinkle with scallion greens and remaining Parmesan. Top with chicken. Drizzle with truffle oil to taste. Serve with any remaining lemon wedges on the side.

PROSCIUTTO-WRAPPED CHICKEN

Steps:

• Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
• Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
• Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
• Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.

PROSCIUTTO WRAPPED CHICKEN

Steps:

• Preheat oven to 200 degree Celsius.
• Spread 2 teaspoons mustard over each chicken breast.
• Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary.
• Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through.
• Serve with mixed vegetables.

CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
• Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
• Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

CHICKEN WITH PROSCIUTTO AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Season chicken lightly w/salt and pepper.
• In large nonstick skillet, brown chicken, half at a time, in olive oil 2-3 minutes per side.
• Transfer chicken to 3 quart rectangular baking dish In same skillet, cook and stir mushrooms, basil and garlic until mushrooms are tender.
• Remove from heat.
• Stir in proscuitto and tomatoes.
• Bake chicken breasts uncovered for 20 minutes.
• Spoon some of the mushroom mixture over each breast.
• Sprinkle w/cheese.
• Return to oven and bake 5 minutes more.