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Chicken Saltimbocca

Chicken Saltimbocca

with Mushroom Risotto, Rocket & Parsley Oil

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!

Allergens:
Milk
Egg

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.

Preparation Time40 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

175

Arborio Rice

2

Chicken Breasts

1

Chicken Stock Powder

1

Echalion Shallot

50

Shiitake Mushrooms

2

Serrano Ham

150

Chestnut Mushrooms

1

Garlic Clove

1

Flat Leaf Parsley

15

Unsalted Butter

40

Wild Rocket

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

2

Olive Oil

750

Water for the Stock

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Nutritional information

Energy (kcal)766 kcal
Energy (kJ)3205 kJ
Fat26 g
of which saturates11 g
Carbohydrate72 g
of which sugars2 g
Protein61 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Knife
Zester
Baking Tray
Mixing Bowl
Aluminum Foil
Bowl

Instructions

Make the stock
1

Preheat your oven to 200°C. Put the chicken stock pot and water (see ingredients for amount) in a large saucepan on medium heat. Bring to a simmer. Stir to dissolve the stock pot, then reduce the heat to low. Halve, peel and chop the shallot into ½cm pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms. Twist and tear the parsley bunch in half then roughly chop.

Wrap the chicken
2

Lay a slice of serrano ham lengthways on a chopping board. Place the chicken breast horizontally across the middle of the ham. Wrap the ham around the chicken to enclose it. 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 20-22 mins.

Start the risotto
3

Meanwhile, put a glug of oil in another large, wide-bottomed 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 minute more. Pour in the arborio rice and stir, making sure the rice is coated, cook for 1 minute. Add a ladleful of the stock and stir. Once the rice has absorbed the stock, add another ladleful and repeat.

Ladle and Stir
4

Continue adding ladlefuls of stock, stirring regularly until it has all been absorbed by the rice. This should take 20-25 mins. TIP: Let the rice absorb each ladleful of stock before adding the next. In between stints of stirring, put the olive oil (amount specified in the ingredient list) in a small bowl and add the parsley.

Finishing touches
5

When the chicken is cooked through, remove from your oven and leave to rest on the baking tray, covered in some foil. TIP: The chicken is cooked when it is 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, add the butter and hard Italian cheese and beat vigorously. Taste and add some salt and black pepper if you like.

Serve and enjoy
6

Cut each chicken breast into six slices. Spoon the risotto into deep bowls and top with the rocket leaves. Sit the chicken on top of the rocket and finish with a drizzle of the parsley oil. Buon appetito!