Prosciutto-Wrapped Chicken Breast with Truffle & Porcini Bak

• servings: 4 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

olive oil

4 cup boiling water

1 packet dried porcini mushrooms

4 cubes chicken stock

2 unit brown onion

2 clove garlic

80 g butter

300g sliced mushrooms

1 packet arborio rice

1 packet prosciutto

1 packet chicken breast

1 bag parsley

1 unit lemon

120g grated Parmesan cheese

1 bag rocket leaves

2 tsp truffle oil

Directions

Preheat the oven to 200°C/180°C fan-forced. In a heatproof jug or bowl, combine the boiling water, dried porcini mushroom and crumbled chicken stock cubes. Set aside. Finely chop the brown onion. Finely chop the garlic (or use a garlic press).

In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the onion and sliced mushrooms and cook, stirring, until tender, 5 minutes. Add the garlic and arborio rice and cook until fragrant, 1-2 minutes.

Pour the porcini mushroom mixture into the frying pan and bring to the boil, then remove from the heat. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake for 15 minutes. Remove the dish from the oven and stir through a splash of water. Re-cover with foil and bake until the liquid is absorbed and the rice is 'al dente', 15-20 minutes. TIP: 'Al dente' means the rice is cooked through but still has a tiny bit of firmness in the middle.

While the risotto is baking, lay 2-3 slices of prosciutto, slightly overlapping on their long side, on an oven tray lined with baking paper. Place a chicken breast across the prosciutto. Wrap the prosciutto around the chicken and turn seam-side down on the oven tray. Repeat with the remaining prosciutto and chicken. Bake the chicken on the top rack of the oven until cooked through, 16-20 minutes. Set the chicken aside to rest. TIP: The chicken is cooked through when it is no longer pink in the middle.

While the chicken is baking, finely chop the parsley. Slice the lemon (see ingredients list) into wedges. When the risotto is done, remove from the oven and stir through the grated Parmesan cheese (reserve some for garnish) and remaining butter. Season generously with salt and pepper. Place the rocket leaves in a medium bowl and, just before serving, drizzle with olive oil and squeeze over a little lemon juice. TIP: Beating Parmesan and butter into risotto is an Italian technique called 'mantecatura', and it helps create an extra-creamy texture.

Thinly slice the prosciutto-wrapped chicken. Divide the porcini baked risotto between plates and top with the chicken. Sprinkle with the parsley and drizzle with truffle oil (1 tsp for 2 people / 2 tsp for 4 people). Serve the rocket on the side and garnish with the reserved Parmesan cheese. Serve with the remaining lemon wedges. TIP: Truffle oil has a strong flavour, so use it sparingly!

Nutrition

• Calories: 4490 kcal
• Total Fat: 45.6 g
• Saturated Fat: 22.6 g
• Cholesterol: 0 mg
• Sodium: 1780 mg
• Total Carbohydrate: 86.6 g
• Dietary Fiber: 0 g
• Total Sugars: 6.3 g
• Protein: 75.2 g