Prosciutto-Wrapped Chicken with Tomato and Spinach Risotto
 
 
Makes 2-3 servings
Ingredients
Chicken:
  • 2 boneless, skinless chicken breast halves (6 ounces each)
  • 4 slices prosciutto
  • 1 tablespoon olive oil
Risotto:
  • 4 cups chicken broth
  • 2 sprigs fresh sage, stems and leaves separated
  • 1½ tablespoons olive oil
  • 1 medium shallot, minced
  • 2 garlic cloves, thinly sliced
  • ¾ cup Arborio rice
  • ½ cup grape tomatoes, halved lengthwise
  • 4 cups fresh spinach
  • ½ cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • sea salt and freshly ground black pepper
Instructions
Make the chicken:
  1. Preheat oven to 400 degrees.
  2. Pat the chicken dry with paper towels. Wrap 2 slices prosciutto around each chicken breast half.
  3. In a medium fry pan, heat olive oil over medium-high heat. Add chicken and cook for 2 minutes. Flip and cook for another 2 minutes.
  4. Place chicken on a baking sheet lined with foil. Bake for 15 minutes or until cooked through. Remove from the oven and let rest until ready to serve.
Make the risotto:
  1. In a medium sauce pan, bring broth and sage stems to a simmer.
  2. Meanwhile, heat olive oil in a large pot over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, 1-2 minutes.
  3. Add Arborio rice; cook, stirring constantly, for 1 minute. Add ½ cup hot broth; simmer, stirring occasionally, until almost absorbed. Continue adding ½ cup hot broth in this manner until rice is tender and mixture is creamy, about 20 minutes. Discard sage stems.
  4. Add tomatoes and spinach and cook, stirring occasionally, for 2 minutes.
  5. Turn off heat and stir in Parmesan cheese and butter. Season with salt and pepper to taste.
  6. Cut prosciutto-wrapped chicken diagonally into ½"-thick pieces. Divide chicken and risotto among two or three plates. Top with sage leaves and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/prosciutto-wrapped-chicken-with-risotto/