Parmesan & prosciutto chicken with saffron risotto

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olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Use a sharp knife to cut lengthways through the fattest part of the chicken breasts to make a pocket. Stuff the Parmesan in the pockets, then wrap a slice of prosciutto round each. Put the wrapped chicken breasts on a baking tray and bake for 15-20 minutes or until cooked through.
2. Meanwhile, cook the risotto following packet instructions, using 50ml less water than suggested. When it's done, stir in the spinach: it will wilt and give up enough juice to make up the shortfall in water. Let the chicken breasts rest for 3 minutes, then slice them crossways into 4 or 5 slices. Serve the risotto in deep dishes topped with the chicken.

Per serving

711 kcalories, protein 57g, carbohydrate 98g, fat 66 g, saturated fat 6.8g, fibre 2.3g, salt 1.41 g

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• food to love

  13 February 2008

  food to love rated this recipe

  

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• Jessica

  28 June 2008

  Jessica rated and commented on this recipe

  

  This is my absolute favourite recipe ever. No need to be precious about the type of cheese, I just use whatever is in the fridge at the time and it is just delicious every time. Simple and quick to prepare, and a winner with the old man, could not ask for more.

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• Globetrotting Wife

  10 August 2008

  Globetrotting Wife rated and commented on this recipe

  

  A very tasty dish overall, and one I'd do again. However, even with an average sized chicken breast the cooking times given are no where near enough. I had to be cook it for 35 minutes to ensure the meat was cooked through (and this required wrapping it in foil to avoid the prosciutto burning), even though I'd butterflied the breasts (something the recipe doesn't instruct you to do but any experienced cook, or recipe writer, would do). I would also season the chicken a little next time. At the risk of being pedantic - as the recipe is dealing with Italian ingredients it should be noted that prosciutto is all ham (crudo or cotto, i.e. uncooked or cooked). The uncooked variety, a la Parma, requred by the recipe should be specified as prosciutto crudo.

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• Becks

  08 January 2009

  Becks commented on this recipe

  Your chicken probably took 35 mins to cook as it was wrapped in foil. The foil will repel the heat, especially if it was wrapped with the shiny side facing outwards. Any chicken breast left in the oven at that temperature for half an hour would be cremated in my mind. I'm a chef and a recipe writer, and would always make a pocket in the chicken rather than butterflying it, as it leaves less open surface area for the chicken to dry out.

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Ingredients

• 2 skinless chicken breasts
• 50g parmesan , shaved
• 2 slices of prosciutto or Parma ham
• 1 packet of saffron risotto mix (Gallo brand is good)
• a large handful of baby spinach leaves, washed

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 2 skinless chicken breasts
• 50g parmesan , shaved
• 2 slices of prosciutto or Parma ham
• 1 packet of saffron risotto mix (Gallo brand is good)
• a large handful of baby spinach leaves, washed

Per serving

711 kcalories, protein 57g, carbohydrate 98g, fat 66 g, saturated fat 6.8g, fibre 2.3g, salt 1.41 g

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