Prosciutto-Wrapped Chicken
with Baked Mushroom Risotto & Rocket Salad
You deserve something special! Like this next-level meal with chicken breast wrapped in prosciutto; the cured meat holds in moisture and adds an abundance of flavour. Then, add a bed of mushroom-infused risotto and sharp Parmesan for a true gold star experience.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Onion
1 clove
garlic
1 packet
button mushrooms
1 sachet
Herb & Mushroom Seasoning
1 packet
risotto-style rice
1 sachet
Chicken-Style Stock Powder
1 packet
chicken breast
1 packet
prosciutto
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Rocket leaves
1 packet
parsley
½ packet
truffle oil
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 cup
boiling water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Finely chop onion (see ingredients) and garlic. • Thinly slice button mushrooms.
• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook onion and mushrooms, stirring, until tender, 5 minutes. • Add garlic, herb & mushroom seasoning and risotto-style rice and cook, stirring until fragrant, 1 minute.
• To the risotto, add the boiling water (2 cups for 2 people / 4 cups for 4 people) and chicken-style stock powder. • Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When the risotto has 10 minutes remaining, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • Lay out two slices of prosciutto, then place a chicken on top. Wrap prosciutto slices around chicken. Repeat with remaining prosciutto and chicken. • Return the frying pan to medium heat with a drizzle of olive oil. When oil is hot, cook prosciutto-wrapped chicken, seam-side down first, until golden and cooked through, 3-5 minutes on each side depending on thickness). Transfer to a plate to rest.
TIP: Chicken is cooked when it is no longer pink inside.
• When the risotto is done, remove from oven, then stir through grated Parmesan cheese and the remaining butter. Season to taste. • In a medium bowl, add rocket leaves and a drizzle of white wine vinegar and olive oil. Toss to coat.
TIP: Stir through a splash of water to loosen the risotto if needed.
• Slice prosciutto-wrapped chicken. • Divide baked mushroom risotto between bowls and top with prosciutto-wrapped chicken. • Tear over parsley and drizzle with truffle oil (see ingredients). • Serve with rocket salad. Enjoy!
TIP: Truffle oil has a strong flavour, use less if you're not a fan.