I love chicken, so does hubby and I frequently look for new ways to cook it. This is a full meal recipe that I just adore and I hope you’ll try it.
Chicken is just about an everyday thing in our kitchen so I look for ways to make it differently so we don’t get bored eating it. Plus since I’m new at eating pumpkin, this recipe gives me more experience getting used to it in my diet.
Prosciutto-wrapped Chicken with Pumpkin RisottoCourse: Ordinary Recipes Made Gourmet
- For the chicken
4 tsps. Dijon mustard
4 slices prosciutto
2 skinless boneless chicken breasts
- For the Pumpkin Risotto adapted from Aida Mollencamp (I changed the recipe up a bit)
5 c. low-sodium vegetable broth
2 c. arborio rice
2 c. pumpkin diced small
1 1/2 c. canned pumpkin puree (not pumpkin pie filling)
1/2 medium yellow onion, minced
1/2 c. finely chopped fresh basil
1/4 c. finely grated parmesan cheese
2 tbsp. mascarpone cheese
2 tbsp. olive oil
Directions for the chicken
- Preheat oven to 400 degrees. Spread 2 teaspoons mustard over each chicken breast.
- Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary.
- Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through.
- Then remove chicken from oven and take out the toothpicks.
- Serve over the pumpkin risotto. Add your favorite herb for a topping.
- DIRECTIONS FOR THE PUMPKIN RISOTTO
- Heat oven to 400 degrees and arrange a rack in the middle.
- Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine.
- Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.
- Remove from oven, stir in remaining ingredients, season to taste and serve.
- NOTE: You could also substitute the prosciutto with regular bacon. I’d love it wrapped in thick-sliced bacon!