Swedish cuisine

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Parma-Wrapped Chicken Fillet With Balsamic Sauce & Risotto

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Parma-Wrapped Chicken Fillet With Balsamic Sauce & Risotto

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When you think about Italy and its flavor, we often associate it with tomato sauce, pizza, and even pasta. But, little do know that aside from those mentioned food, Italy is also great with roasting chicken with just a handful of ingredients — easy and yet memorable.

A wonderful chicken recipe inspired by the beautiful city of Italy. This easy chicken breast recipe is rolled with a delicious parma ham seasoned with freshly chopped rosemary. The sauce is made from a combination of balsamic vinegar and oil. It is then cooked in the oven for 25-30 minutes until fully cooked. The combination of the sauce with knobs of butter and the chicken wrapped with parma ham is a complete mesmerizing flavor of Italy.

Recipe

PRE TIME: 10 min

COOKING TIME: 30 min

TOTAL TIME: 40 min

6 SERVING

Ingredients:

6 fillets Chicken
1 Jar Rosemary
6 slices Parma ham
8 - 10 Garlic cloves
3 ㅤ Bay leaves
100 ml Olive oil
100 ml Black balsamic vinegar
2 3 tbsp. Butter
Salt to taste
Pepper to taste
6 ㅤ Marinates sun-dried tomatoes, roughly cut
10 ㅤ Pitless black olives
Risotto *
1 large Yellow onion
2 cloves Garlic
2 tbsp. Butter
2 tbsp. Olive oil
200 ml Dry white wine
400 ml Arborio rice
1 1 1/2 lb. Chicken Broth
2 tbsp. Butter Or Olive Oil
Salt to taste
Pepper to taste
200 ml Finely Grated Parmesan Cheese

Directions:

Step 1

Roughly chop half of the rosemary and save some of the nice twigs. Sprinkle over the chicken fillets.

Step 2

Wrap each fillet in a slice of parma ham and place them on an oven-proof pan together with the peeled garlic cloves and bay leaves.

Step 3

Mix balsamic vinegar with olive oil and pour over the chicken. Spread the butter and add salt and pepper to taste. Lay the saved twigs throughout the pan. Bake at 200°C/400°F for 25 - 30 minutes.

Step 4

Serve the chicken with the Risotto* on the side.

For the Risotto - step 1

Finely chop onion and garlic cloves. In a large pot, gently fry them soft in butter or oil before they start to brown. Add the arborio rice and stir. Fry for a couple of minutes until the rice shows a little shine.

For the Risotto - step 2

In the same pot, pour in the wine and let it almost come to a boil with the rice. Add the chicken broth in batches, about 3 dl or 1¼ cup at a time. Bring it to a boil, but stir frequently so it does not overheat and burn. Continue stirring for about 20 minutes or until the rice is clear.

For the Risotto - step 3

Stir in sun-dried tomatoes and olives. Add in butter or olive oil, finely grated parmesan cheese, and salt and pepper to taste.