This recipe was inspired by a recipe out of a trout cookbook that my little sister bought me. My husband loves to fish, and I love to eat fish! However, it has been so hot here that he hasn’t been fishing in a while and our freezer is fresh out of trout. The recipe sounded so great that I decided to try it with chicken and it was a huge success.
I made this recipe before my personal trainer put me on a carb restricted diet (this would not fit into my current plan). However, despite the carbs (which are totally healthy, I am just avoiding a lot of them for a while), this is a very healthy dish. By cooking the arborio rice slowly, gently adding more liquid, you get this great creamy flavor without adding the fat of cream. All in all, this is a super flavorful, healthy dish I will be making again!
4 chicken breasts, pounded thin
4-8 slices prosciutto (depending on the size of your chicken breasts)
2 T. EVOO
8 large shrimp, peeled and deveined
1 medium onion, chopped
1 c. arborio rice
7 T. white wine
3 c. chicken stock
2 T. dried mushrooms. soaked for 10 minutes in hot water to cover
Preheat the oven to 375. Heat the oil in a large sauce pan and fry the shrimp very briefly until just flecked with pink. Lift out of pan with a slotted spoon and transfer to a plate.
Add the chopped onion to the oil and fry over medium heat for 3-4 minutes until soft. Add the rice and stir for 3-4 minutes until the grains are evenly coated with oil. Add 5 T. of the wine and then a ladle full of the stock, stirring over medium heat and allowing the rice to absorb the liquid before adding more.
Strain the mushrooms, reserving the liquid, and cut the larger ones in half. Towards the end of the cooking time, stir the mushrooms into the risotto with 1 T of the reserved mushroom liquid. The rice should be soft and creamy, with jut a little “bite” to it. If necessary, add more stock or mushroom liquid and cook for a few more minutes. Season to taste with salt and pepper. Remove the pan from the heat and stir in the shrimp.
Take the a chicken fillet, place a spoonful or two of risotto at one and, and roll up. Wrap each fillet with prosciutto and place into a greased baking dish.
Spoon remaining risotto around the fillets and sprinkle over the rest of the wine. Cover loosley with foil and bake for 20 minutes until the chicken is cooked through. Spoon the risotto onto a platter, top with the chicken rolls, and garnish with capers.