Prep Time: 30 mins | Cook Time: 1 hour, 30 mins | Serves: 2

INGREDIENTS

• 2 chicken breast
• 4-5 strips of prosciutto
• 2 slice of swiss cheese
• 1/4 cup of flour
• ½ cup of breadcrumb
• 3 cup of chicken broth
• ½ cup of Arborio rice
• 1 lbs of broccolini
• 2 tablespoon of pesto
• 1/2 cup of parmesan, shredded
• ½ a medium size onion
• 4 cloves of garlic, chopped
• 2 teaspoon of garlic powder
• 2 teaspoon of onion powder
• 2 teaspoon of salt
• 2 teaspoon of black pepper
• 3 teaspoon of olive oil
• 2 tablespoon of butter
• 4 toothpick

PREP THE GOODS:

1. Pat dry the chicken breast with a paper towel
2. Place chicken breast it in a plastic bag (1 chicken breast at a time) and paillard (“pie-ard” which means you will be pounding the meat until it is thin) Helpful Hint:
   • If you do not have a mallet, you can use a thick glass bottle or a blunt circular surface
   • Work from the thickest part of the meat and pound your way out
   • Also check out a slideshow from Serious Eats
3. In a shallow dish or plate with a little bit of a raised edge (one that can fit the flattened chicken breast), mix the flour, breadcrumb, garlic powder, onion powder, 1 tsp of salt, and 1 tsp of pepper
4. Place the paillard chicken (1 chicken breast at a time) in the mixture, pat the breast down to make sure the side down is coated generously with the mixture.  Layer 2 slices of prosciutto and 1 slice of swiss cheese on top the chicken breast, roll up the chicken with the prosciutto and cheese inside, and secure with 2 toothpick (one on each end)
5. Preheat the oven to 350 degree

THE CHICKEN:

1. In a medium size pan (12-16 inches wide), add 2 tsp of olive oil
2. When the pan is heated (oil will run smoothly throughout the pan), place the chicken in the pan
3. Let it brown on each side (3 mins on each side)
4.  Once the chicken is browned, place the chicken in a baking dish and place in the over for 20-30 minutes

While the chicken is baking in the oven, start on the risotto.

THE RISOTTO:

1. In medium size pan (12-16 inches wide, at least 2 inches deep) add the butter, 1 tablespoon of olive oil, and onion over medium heat.  Brown the onion until it’s translucent
2. Once the onion is translucent, add the arborio rice and 2 cloves of garlic.  Stir the rice until it is coated with the butter, oil, and onion mixture; let it cook for a minute, then add a cup of chicken broth
3. Turn the heat down to a medium-low heat and let the broth reduce; stir occasionally (once ever 3-4 min)
4. Once the first cup of broth is reduced (when it’s reduced, you can see little bits of space between the grains of rice), repeat with the second and third cup
5. The risotto is cooked when the risotto is firm and the outer layer of the grains are a little clear.  Mix in the parmesan and pesto

THE BROCCOLINI:

1. In a medium size pan, add 1 tsp of olive oil.  When the oil is heated, add the broccolini, the garlic, salt and pepper.
2. Gently toss to coat the broccolini and cover to cook
3. The broccolini is cooked when it is a rich green and slightly limp

Categories: Chicken, Cook Book, Italian, Risotto

Tags: home cooked meals, Italian Recipes, Risotto