Recipes

Prosciutto-Wrapped Swiss Chicken

Creamy Rigatoni | Spinach | Toasted Panko

Utensils

  • Large Pot
  • Large Pan
  • Paper
  • Strainer

Ingredients

2 servings | 4 servings

  • Shallot: 1 | 2
  • Panko: ¼ Cup | ½ Cup
  • Chicken Cutlets: 10 oz | 20 oz
  • Prosciutto: 2 oz | 4 oz
  • Swiss Cheese: 2 | 4 slices
  • Rigatoni: 6oz | 12oz
  • Stock Concentrate
  • Garlic Herb Butter: 2 Tbsp | 4 Tbsp
  • Cream Sauce Base: 4 oz | 8 oz
  • Cream Cheese: 2 Tbsp | 4 Tbsp
  • Spinach: 5oz | 10oz
  • Salt & Pepper
  • Olive Oil: 1 tsp
  • Cooking Oil: 1 tsp
  • Butter: 2 Tbsp | 4 Tbsp

Nutrition

  • Calories: 1120 kcal
  • Fat: 60 g
  • Saturated Fat: 31 g
  • Carbohydrate: 87 g
  • Sugar: 13 g
  • Dietary Fiber: 5 g
  • Protein: 61 g
  • Cholesterol: 255 mg
  • Sodium: 1380 mg

Steps

  1. Toasting panko and dicing shallot
    1. Prep & Toast Panko Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

    Halve, peel, and finely dice shallot.

    Melt 1 Tbsp plain butter (2 Tbsp for 4 servings) in a large, preferably ovenproof, pan over medium heat. Add panko, a pinch of salt; and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.

  2. Wrapping chicken cutlets in prosciutto
    2. Wrap Chicken

    Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper.

    Lay two slices of prosciutto beside each other on a work surface. Place a chicken cutlet along bottom of slices: tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.

  3. Searing prosciutto-wrapped chicken
    3. Sear Chicken

    Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side (it'll finish cooking in the next step). TIP: If your pan isn't ovenproof, transfer chicken to a baking sheet now.

  4. Roasting chicken and boiling rigatoni
    4. Roast & Cook Pasta

    Top chicken with Swiss cheese; transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted, 10-15 minutes.

    Turn off heat; transfer chicekn to a cutting board to rest. Reserve pan.

    Once chicken is roasting, once water is boiling, add rigatoni to pot; cook, stirring occasionally, until al dente, 5-8 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

  5. Making the cream sauce
    5. Make Sauce

    While pasta cooks, heat a drizzle of oil in pan used for chicken over medium-high heat: add shallot, a pinch of salt, and pepper. Cook, stirring occasionally until browned and softened, 2-4 minutes.

    Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese, and 3/4 cup reserved pasta cooking water (1 1/4 cups for 4 servings). Cook, stirring occasionally, until thickened, 5-8 minutes.

  6. Tossing pasta and spinach in sauce
    6. Toss Pasta

    Add drained rigatoni and spinach to pan with sauce; cook, stirring, until spinach begins to wilt, 1-2 minutes.

    Turn off heat and stir in 1 Tbsp plain butter (2 Tbsp for 4 servings) unil melted. Taste and season with salt and pepper. TIP: if needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

  7. Slicing chicken and serving
    7. Finish & Serve

    Slice chicken crosswise.

    Divide pasta between plates. Top with toasted panko and chicken. Serve. TIP: if you prefer, serve chicken alongside the pasta instead.

    Chicken is fully cooked when internal temperature reaches 165°.

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