From the title of this recipe one would assume that this would take hours to get to the table.  Not so.  On the table in little more than 30 minutes this was a midweek masterpiece!  Tender chicken breasts wrapped in prosciutto and baked with tomatoes, garlic, lemon and oregano.  I could have paired it with some mash which would have been just dandy but I had a hankering for something a little different.  Creamy parmesan risoni with hints of broccoli had the kids wolfing it down and little did they know…….there were veggies in there!

Prep time:  10 Minutes        Cooking time:   25 Minutes          $$  Low to Medium Budget

Serves 4

4 x 150gm chicken breasts

4 slices of thin prosciutto

1 lemon, cut into 8 wedges

8 stalks of oregano, leaves removed

8 cloves of garlic, unpeeled and left whole (lightly crushed with the flat of your knife)

1 punnet of assorted cherry tomatoes (just red is also fine)

2 tbs of olive oil

2 tbs of dry white wine

Sea salt and cracked pepper

For the Risoni:

30gms of butter

1 tbs of olive oil

11/2 cups of risoni

1 brown onion, finely diced

1/2 cup of dry white wine

500ml of chicken stock

A little extra water, if needed

1 small head of broccoli, stem removed and finely chopped

1/4 cup of finely grated parmesan

Sea salt and cracked pepper

Pre heat the oven to 180°C.

Wrap each chicken breast around the middle with a slice of prosciutto and place in a lined baking tray.  Scatter over the garlic, tomatoes and oregano.  Drizzle with olive oil and half squeeze the lemon wedges and then scatter them over the tray also.  Drizzle over the wine, season generously with salt and pepper and bake in the oven for 25 minutes or until cooked through.

Melt half the butter and all of the olive oil in a large saucepan and lightly fry the onion until soft and translucent.  Pour in the risoni and stir for approximately 1 minute until all the grains are coated in the butter and oil.   Pour in the wine and stock, stir well and allow the liquid to come to a simmer.   Cover with a tight fitting lid and allow the risoni to absorb the stock for around 8 minutes.  Remove the lid and stir fairly frequently until most of the liquid has absorbed.  This is a bit like cooking a risotto and the best way to test if it is ready is to taste it.  When the risoni is almost tender add the broccoli and parmesan to the pot.  Because the broccoli is cut so finely it will only take a minute or two and you will need to stir continuously at this point to prevent the cheese sticking to the pot.  Lastly stir through the remaining butter and season with salt and pepper.

To serve, divide the risoni between four plates and top with a piece of chicken.  Scatter over the tomatoes, garlic and lemon wedges and drizzle over some of the pan juices from the chicken.  Top with an oregano sprig for garnish if you so desire