Chicken and Serrano Ham Saltimbocca
with Mushroom Risotto, Parsley Oil and Rocket
This Chicken and Serrano Ham Saltimbocca is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
15
Chicken Stock Paste
15
Mushroom Broth Paste
1
Red Onion
1
Garlic Clove
150
Chestnut Mushrooms
1
Flat Leaf Parsley
4
Serrano Ham
2
British Chicken Breasts
175
Risotto Rice
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
30
Unsalted Butter
40
Wild Rocket
Not included in your delivery
2
Olive Oil
750
Water for the Stock
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put the chicken stock paste, mushroom broth paste and water for the stock (see ingredients for amount) in a saucepan on medium heat. Bring to a simmer, stir to combine, then reduce the heat to low (you want to keep your risotto stock warm). Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the chestnut mushrooms. Roughly chop the parsley (stalks and all).
Lay 2 slices of Serrano ham overlapping lengthways on a board. Place a chicken breast horizontally across the middle, then wrap the ham around the chicken to enclose it. Repeat with the remaining chicken and ham, then place them seam-side down on a lightly oiled baking tray. Roast the chicken on the top shelf of your oven for 23-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, heat a drizzle of oil in another large saucepan on medium heat. Once hot, add the onion and mushrooms. Cook, stirring, until the onion is soft, 5-6 mins. Add the garlic and cook for 1 min more. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in a ladle of your risotto stock. When the stock has been absorbed by the rice, stir in another ladle of stock.
Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. TIP: If you've run out of stock before the risotto is cooked, just add a splash of water and keep cooking. While the risotto cooks, pour the olive oil (see ingredients for amount) into a small bowl and add the parsley. Set aside.
When the chicken is cooked through, remove from the oven and leave to rest on the baking tray for a few mins covered in foil. IMPORTANT: The chicken is cooked when no longer pink in the middle. When the risotto is ready, stir in the hard Italian style cheese and butter. Add salt and pepper to taste.
Cut each chicken breast widthways into 6 slices. Spoon the mushroom risotto into deep bowls and top with the rocket leaves. Sit the chicken on top and finish with a drizzle of the parsley oil. Enjoy!
