Chicken and Serrano Ham Saltimbocca
with Mushroom Risotto and Rocket
- Milk
- Egg
The Italian word saltimbocca loosely translates as ‘jump in the mouth’. Tender chicken wrapped in serrano ham is a feast for the senses. It sits atop a mushroom risotto enriched with butter and cheese. Italians call the final stage of risotto making, when the butter and cheese are beaten in, 'mantecatura'. It makes everything extra creamy. Definitely something to make the taste buds leap for joy!
Ingredients
15 grams
Chicken Stock Paste
15 grams
Mushroom Broth Paste
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
150 grams
Closed Cup Mushrooms
4 slice(s)
Serrano Ham
2 unit(s)
British Chicken Breasts
175 grams
Risotto Rice
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
30 grams
Unsalted Butter
(Contains: Milk)
40 grams
Wild Rocket
Not included in your delivery
2 tbsp
Olive Oil
750 milliliter(s)
Water for the Stock
Nutritional information
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 stock warm). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms. Roughly chop the parsley (stalks and all).
Lay the slices of Serrano ham lengthways on a board. Place the chicken horizontally across the middle. Wrap the ham around the chicken to enclose it (2 slices of ham per chicken breast). Place them seam-side down on a lightly oiled baking tray. Repeat with the remaining chicken and ham. Roast the chicken on the top shelf of your oven for 23-25 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Meanwhile, heat a drizzle of oil in another large saucepan on medium heat. Add the shallot and mushrooms. Cook, stirring, until the shallot 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 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.
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. If you've run out of stock before the risotto is cooked, just add a splash of water and keep cooking. When the risotto is ready, stir in the hard Italian style cheese and butter. Add salt and pepper to taste.
Cut each chicken breast into six slices. Spoon the mushroom risotto into deep bowls and top with the rocket leaves. Sit the chicken on top of the rocket and enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The mushroom risotto paired well with the chicken and Serrano ham, creating a tasty and flavourful combination.
- Ease of prep: While reasonably simple to make, some found the risotto took longer than expected, up to 40 minutes.
- Suggestions: Consider pan-frying the chicken for a different texture; start the risotto before putting the chicken in the oven.
- Portions: The meal was filling, with some finding a whole chicken breast too much alongside the risotto.
