I went out for pizza twice in two days – to my favorite place Friday night and then to a long-standing establishment that I was unaware of the following afternoon. Come Sunday, I was craving some (healthy) home cooking.
So I threw together this prosciutto-wrapped chicken with tomato and spinach risotto. It was the perfect dish to mark the start of daylight saving time – and higher temperatures, to boot.
The meal is easy on the eyes and palate, and relatively fast to prepare. If you multitask – i.e., cook the protein and rice simultaneously – you can get food on the table in under an hour.
P.S. This is not a sponsored post; I just enjoyed the prosciutto-wrapped chicken with tomato and spinach risotto recipe so much that I wanted to share it with you.
Recipe adapted from HelloFresh.
- 2 boneless, skinless chicken breast halves (6 ounces each)
- 4 slices prosciutto
- 1 tablespoon olive oil
- 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
- Preheat oven to 400 degrees.
- Pat the chicken dry with paper towels. Wrap 2 slices prosciutto around each chicken breast half.
- 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.
- 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.
- In a medium sauce pan, bring broth and sage stems to a simmer.
- Meanwhile, heat olive oil in a large pot over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, 1-2 minutes.
- 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.
- Add tomatoes and spinach and cook, stirring occasionally, for 2 minutes.
- Turn off heat and stir in Parmesan cheese and butter. Season with salt and pepper to taste.
- 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.
