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Chicken Saltimbocca

Chicken Saltimbocca

with Mushroom Risotto, Rocket and Parsley Oil

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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!


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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 sachet

Chicken Stock Powder

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 punnet(s)

Shiitake Mushrooms

1 punnet(s)

Chestnut Mushrooms

1 bunch(es)

Flat Leaf Parsley

4 slice

Serrano Ham

2 unit(s)

Chicken Breast

175 grams

Risotto Rice

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

30 grams

Unsalted Butter


1 bag(s)


Not included in your delivery

750 milliliter(s)

Water for Stock

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3659 kJ
Energy (kcal)875 kcal
Fat33.0 g
of which saturates15.0 g
Carbohydrate75 g
of which sugars3.0 g
Protein67 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Put the chicken stock powder and water (see ingredients for amount) in a saucepan on medium heat. Bring to a simmer, stir to dissolve the stock, 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 shiitake and chestnut 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 glug 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 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.


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, pour the olive oil (see ingredients for amount) in a small bowl and add the parsley.


When the chicken is cooked through, remove from the oven, leave to rest on the baking tray for a few minutes covered in foil. IMPORTANT: 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, stir in the hard Italian 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 finish with a drizzle of the parsley oil. Buon appetito!