Chicken with Sage and Prosciutto & Parmesan Risotto

This is one of those great meals that is really impressive to dinner guests but takes hardly and time and effort. My Step mother made this years ago along and has ever since been one of my all time fav meals! The two actually go great together because the chicken can be in the oven while you’re stirring the risotto as it requires constant attention. I decided to make a salad to go along with it as I could make it ahead of time. Even though I’m a great multitask-er, I hate to chance it when company’s coming. ;)

Chicken with Sage & Prosciutto

• 4 chicken breasts, on the bone with skin on
• 6 pieces of prosciutto
• 4 fresh sage leaves
• Olive oil
• Salt & pepper

1. Prepare the chicken by sliding your fingers under the skin so that you create a flap, with it still attached on the side with the bone. Place a piece and a half of prosciutto on top of the chicken, under the skin along with a sage leave and place the skin on top.

2. Place the chicken in the glass baking dish, brush with olive oil and season with salt and pepper.

3. Bake at 400 degrees for approx. 50 mins or until chicken is brown and the juices run clear when pierced with a fork. Let sit for 5 minutes before serving.


Parmesan Risotto

• 6 cups of chicken stock
• ¼ cup of olive oil
• ½ cup of onion, finely chopped
• 2 cups of Arborio rice
• 1 cup of white wine
• 1 tbsp of butter
• Parmesan cheese, grated
• Salt & Pepper

1. In a large pot bring the chicken stock to a simmer. Keep on very low heat so it stays warm.

2. In a large saucepan, heat the oil and saute the onion until translucent. Add in the rice, stir until all the grains are coated, and they turn translucent with a white dot in the center.

3. Add the wine and cook until absorbed, stirring constantly. Then add a ladleful of the chicken stock, stir frequently until absorbed, and continue this process for about 20 minutes. The rice should be creamy and tender, but still slightly firm on the inside.

4. Remove from heat and add the butter and parmesan cheese. Serve immediately. Makes 4 – 6 servings.