Making a creamy risotto is not about fancy ingredients, but patience. The sweet tenderness of the rice and butternut squash contrasts beautifully with the savory chicken. Prosciutto is just dry-cured ham.
Heat oven to 400°F. Lightly brush chicken with mustard; wrap 2 slices prosciutto around each breast. Place on a foil-lined baking sheet; bake 15 to 18 minutes or until chicken is no longer pink in center.
Heat oil in large, heavy saucepan over medium heat. Add squash; season with salt and pepper. Cook, stirring frequently, 5 minutes or until crisp-tender. Meanwhile, pour broth into a medium saucepan and bring to a simmer.
Add rice to squash; cook and stir about 3 minutes or until translucent. Add wine; cook until completely absorbed.
Begin adding hot broth, 1/2 cup at a time, stirring frequently after each addition. Wait until broth is almost completely absorbed after each addition before adding more. This takes 25 to 30 minutes or until rice mixture is creamy. Stir in butter, 1/3 cup cheese and sage.
Slice chicken and serve on top of risotto, garnished with more cheese.
Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts (increase prosciutto to about 8 slices if substituting).
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.