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![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/01\/Prosciutto-WrappedSwissChickenPrep.jpg?resize=150%2C150\")
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Prep & toast panko: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 425\u00b0F. Bring a large pot of salted water<\/strong> to a boil. Wash and dry produce.<\/p>\n Halve, peel, and finely dice shallot.<\/strong><\/p>\n Melt 1 TBS plain butter<\/strong> in a large, preferably ovenproof, pan over medium heat. Add panko,<\/strong> a pinch of salt,<\/strong> and pepper,<\/strong> cook, stirring occasionally, until golden brown, 3- to 5-minutes. Turn off heat, transfer to a plate. Wipe out pan.<\/p>\n Wrap chicken: <\/strong><\/p>\n Meanwhile, pat chicken<\/strong> dry with paper towels, season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Lay two slices<\/strong> of prosciutto<\/strong> beside each other on the work surface. Place a chicken cutlet<\/strong> along bottom of slices,<\/strong> tightly roll up prosciutto<\/strong> around chicken.<\/strong> Repeat with remaining prosciutto<\/strong> and chicken.<\/strong><\/p>\n Sear chicken: <\/strong><\/p>\n Heat a drizzle of olive oil<\/strong> in pan used for panko<\/strong> over medium-high heat. Add wrapped chicken<\/strong> and cook until browned, 2- to 3-minutes per side (it\u2019ll finish cooking in the next step).<\/p>\n Tip: <\/strong>If your pan isn\u2019t ovenproof, transfer chicken<\/strong> to a baking sheet.<\/p>\n Roast chicken & cook pasta: <\/strong><\/p>\n Top chicken<\/strong> with Swiss cheese,<\/strong> transfer pan to oven. Roast on top rack until chicken<\/strong> is cooked through and cheese<\/strong> has melted, 10-15 minutes.<\/p>\n Turn off heat, transfer chicken<\/strong> to a cutting board to rest. Reserve pan.<\/p>\n While chicken<\/strong> is roasting, once water<\/strong> is boiling, add rigatoni<\/strong> to pot, cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water<\/strong>, then drain.<\/p>\n Make sauce: <\/strong><\/p>\n While pasta<\/strong> cooks, heat a drizzle of oil<\/strong> in pan used for chick<\/strong>en over medium- high heat, add shallot,<\/strong> a pinch of salt,<\/strong> and pepper.<\/strong> Cook, stirring occasionally, until browned and softened, 2- to 4-minutes.<\/p>\n Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese,<\/strong> and \u00be cup reserved pasta cooking water<\/strong>. Cook, stirring occasionally, until thickened, 5- to 8-minutes.<\/p>\n Toss pasta: <\/strong><\/p>\n Add drained rigatoni<\/strong> and spinach<\/strong> to pan with sauce,<\/strong> cook, stirring, until spinach<\/strong> begins to wilt, 1- to 2-minutes.<\/p>\n Turn off heat and stir in 1 TBS plain butter<\/strong> until melted. Taste and season with salt<\/strong> and pepper.<\/strong><\/p>\n Tip: <\/strong>If needed, stir in more pasta cooking water<\/strong> a splash at a time until pasta is coated in a creamy sauce<\/strong>.<\/p>\n Finish & serve: <\/strong><\/p>\n Slice chicken<\/strong> crosswise.<\/p>\n Divide pasta<\/strong> between plates. Top with toasted panko<\/strong> and chick<\/strong>en. Serve.<\/p>\n Tip: <\/strong>If you prefer, serve chicken<\/strong> alongside the pasta<\/strong> instead.<\/p>\n Cream Sauce Base<\/strong><\/p>\n 1-1\/2oz (3 Tbsp) unsalted butter<\/p>\n 3 Tbsp unbleached all purpose flour<\/p>\n 1-3\/4 cups whole milk, heated<\/p>\n 1\/2 tsp kosher salt<\/p>\n 1\/8 tsp freshly ground black pepper<\/p>\n Small pinch freshly grated nutmeg<\/p>\n Roux:<\/strong><\/p>\n Melt butter in a small pan, stir in flour and cook for a couple of minutes.<\/p>\n Sauce:<\/strong><\/p>\n Whisk in milk, kosher salt, black pepper and pinch of nutmeg.<\/p>\n","protected":false},"excerpt":{"rendered":" with Creamy Rigatoni, Spinach & Toasted Panko Yield: 2 Based on Italian saltimbocca. The chicken is wrapped in slices of salty, luscious prosciutto, seared until it\u2019s delightfully crisp, then roasted with Swiss cheese on top. Served over creamy rigatoni with fresh spinach and a crunchy panko topping. Prep: 5 Cook: 35 2oz prosciutto 1oz chicken stock concentrate 2TBS cream cheese \u00bccups panko breadcrumbs 10oz chicken cutlets 2slices Swiss cheese 6oz rigatoni pasta 2TBS garlic herb butter 4oz cream sauce base…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/01\/Prosciutto-WrappedSwissChickenWrap.jpg?resize=150%2C150\")
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