Prosciutto-Wrapped Swiss Chicken

Name: Prosciutto-Wrapped Swiss Chicken with Creamy Rigatoni, Spinach & Toasted Panko
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit Shallot; 1/4 cup Breadcrumbs; 10 oz Chicken Cutlets; 2 oz Prosciutto; 2 slice Swiss Cheese; 6 oz Pasta; 1 unit Chicken Stock Concentrate; 2 tbsp Garlic; 4 oz Cream Sauce Base; 2 tbsp Cream Cheese; 5 oz Spinach; 1 tsp Olive Oil; 1 tsp Cooking Oil; 2 tbsp Butter; Salt; Black Pepper

with Creamy Rigatoni, Spinach & Toasted Panko

By Recipe0 System

We love a simple chicken breast. But sometimes you want a more creative dinner idea. In this recipe, our chefs drew inspiration from Italian saltimbocca. The meat is wrapped in slices of salty, luscious prosciutto, seared until it’s delightfully crisp, then roasted with Swiss cheese on top (If you’re lucky, the Swiss melts off the sides for those crispy cheese edges!). It’s served over creamy rigatoni with fresh spinach and a crunchy panko topping—a flavor and texture extravaganza!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Shallot
1/4 cup Breadcrumbs
10 oz Chicken Cutlets
2 oz Prosciutto
2 slice Swiss Cheese
6 oz Pasta
1 unit Chicken Stock Concentrate
2 tbsp Garlic
4 oz Cream Sauce Base
2 tbsp Cream Cheese
5 oz Spinach
1 tsp Olive Oil
1 tsp Cooking Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, peel, and finely dice shallot.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably ovenproof, pan over medium heat. Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.
2

Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper.

Lay two slices of prosciutto beside each other on a work surface. Place a chicken cutlet along bottom of slices; tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.
3

Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side (it’ll finish cooking in the next step). TIP: If your pan isn’t ovenproof, transfer chicken to a baking sheet now.
4

Top chicken with Swiss cheese; transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted, 10-15 minutes.

Turn off heat; transfer chicken to a cutting board to rest. Reserve pan.

While chicken is roasting, once water is boiling, add rigatoni to pot; cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
5

While pasta cooks, heat a drizzle of oil in pan used for chicken over medium-high heat; add shallot, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and softened, 2-4 minutes.

Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese, and ¾ cup reserved pasta cooking water (1¼ cups for 4 servings). Cook, stirring occasionally, until thickened, 5-8 minutes.
6

Add drained rigatoni and spinach to pan with sauce; cook, stirring, until spinach begins to wilt, 1-2 minutes.

Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Taste and season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
7

Slice chicken crosswise.

Divide pasta between plates. Top with toasted panko and chicken. Serve. TIP: If you prefer, serve chicken alongside the pasta instead.

Chicken is fully cooked when internal temperature reaches 165°.

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