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baronessekatAnother Hello Fresh meal
https://www.hellofresh.com/recipes/prosciutto-wrapped-chicken-5a036e0651d3f13c8a55a472?week=2017-W50&locale=en-US
INGREDIENTS
20 oz Chicken Stock Concentrates •
2 cloves Garlic •
1 Shallot •
4 oz Baby Portobello Mushrooms •
3.4 c Arborio Rice •
2 Chicken Breasts •
20z Prosciutto •
1 Lemon •
1/4 oz Chives •
2 tbsp Garlic Herb Butter •
1/4 c Parmesan Cheese •
2 tbsp Truffle Oil
DIRECTIONS:
1 PREHEAT AND PREP Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring 4 cups water and stock concentrates to a boil in a medium pot. Once boiling, reduce heat to low. Meanwhile, slice garlic as thinly as possible. Halve, peel, and mince shallot. Trim mushrooms, then cut into ¼-inch-thick slices.
2 START RISOTTO Heat a drizzle of olive oil in a large pan over medium heat. Add shallot and garlic. Cook, tossing, until softened, 1-2 minutes. Add rice and cook, stirring, until translucent, 1-2 minutes. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until al dente and creamy, 30-35 minutes.
3 PREP CHICKEN Pat chicken dry with a paper towel. Lay 2 slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with another 2 slices of prosciutto and other chicken breast (you may have some prosciutto left over; use the rest as you like).
4 COOK CHICKEN Heat a drizzle of olive oil in another large pan over medium-high heat (use an ovenproof pan if you have one). Add wrapped chicken to pan and sear until browned, about 2 minutes per side. Transfer pan to oven and roast until no longer pink in center, about 15 minutes. Let rest a few minutes, then slice crosswise. TIP: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven.
5 FINISH RISOTTO Heat a drizzle of olive oil in a medium pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing, until tender, 4-7 minutes. Cut lemon into wedges. Mince chives. Once mushrooms are done, stir into risotto along with herb butter, half the Parmesan, half the chives, a squeeze of lemon, and any juices released by chicken. Season with salt, pepper, and more lemon (to taste).
6 PLATE AND SERVE Divide risotto between plates and sprinkle with remaining Parmesan and chives. Top with chicken. Drizzle with truffle oil (to taste). Serve with any remaining lemon on the side.
THOUGHTS:
I forgot to add the truffle oil to the risotto, but that was ok. it was still really good. I will not pass up this one should it come into rotation again.
RATING:
4 out of 5
https://www.hellofresh.com/recipes/prosciutto-wrapped-chicken-5a036e0651d3f13c8a55a472?week=2017-W50&locale=en-US
INGREDIENTS
20 oz Chicken Stock Concentrates •
2 cloves Garlic •
1 Shallot •
4 oz Baby Portobello Mushrooms •
3.4 c Arborio Rice •
2 Chicken Breasts •
20z Prosciutto •
1 Lemon •
1/4 oz Chives •
2 tbsp Garlic Herb Butter •
1/4 c Parmesan Cheese •
2 tbsp Truffle Oil
DIRECTIONS:
1 PREHEAT AND PREP Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring 4 cups water and stock concentrates to a boil in a medium pot. Once boiling, reduce heat to low. Meanwhile, slice garlic as thinly as possible. Halve, peel, and mince shallot. Trim mushrooms, then cut into ¼-inch-thick slices.
2 START RISOTTO Heat a drizzle of olive oil in a large pan over medium heat. Add shallot and garlic. Cook, tossing, until softened, 1-2 minutes. Add rice and cook, stirring, until translucent, 1-2 minutes. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until al dente and creamy, 30-35 minutes.
3 PREP CHICKEN Pat chicken dry with a paper towel. Lay 2 slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with another 2 slices of prosciutto and other chicken breast (you may have some prosciutto left over; use the rest as you like).
4 COOK CHICKEN Heat a drizzle of olive oil in another large pan over medium-high heat (use an ovenproof pan if you have one). Add wrapped chicken to pan and sear until browned, about 2 minutes per side. Transfer pan to oven and roast until no longer pink in center, about 15 minutes. Let rest a few minutes, then slice crosswise. TIP: If your pan isn’t ovenproof, transfer chicken to a small baking dish before putting in oven.
5 FINISH RISOTTO Heat a drizzle of olive oil in a medium pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing, until tender, 4-7 minutes. Cut lemon into wedges. Mince chives. Once mushrooms are done, stir into risotto along with herb butter, half the Parmesan, half the chives, a squeeze of lemon, and any juices released by chicken. Season with salt, pepper, and more lemon (to taste).
6 PLATE AND SERVE Divide risotto between plates and sprinkle with remaining Parmesan and chives. Top with chicken. Drizzle with truffle oil (to taste). Serve with any remaining lemon on the side.
THOUGHTS:
I forgot to add the truffle oil to the risotto, but that was ok. it was still really good. I will not pass up this one should it come into rotation again.
RATING:
4 out of 5
