Directions

1.  In a large Dutch oven, heat to medium high heat and add a few tablespoons of extra virgin olive oil.  Pull prosciutto from the papers, bunch each piece together to form a small bunch and add to the oil.  Fry each bunch for 2-3 mins. and flip to the other side until crisp and golden.  Remove to a paper towel lined plate.

2. Pat chicken completely dry and sprinkle all sides generously with kosher salt.
3. Add chicken to the same Dutch oven and sear for 3-4 mins. skin side down, flip when crisp and golden brown.  Flip, sear for one min. and remove to a dish.  Work in batches as to not overcrowd the pan.
4. To the same Dutch oven, add diced shallot, minced garlic, Italian seasoning, paprika and red pepper flakes.  Stir to combine over medium heat.
5. Deglaze with white wine, scraping the browned bits from the bottom of the pan with a wooden spoon.  Bring to a boil, reduce to a simmer to cook off the alcohol for 2-3 mins.
6. Add orzo, stir to coat and toast for 2 mins.  Add 1 tsp. kosher salt and ½ tsp. black pepper.
7. Add chopped tomatoes and stir to combine.  Add chicken stock. Bring to a boil and reduce immediately to a low simmer.  Stir all the orzo to make sure it isn’t sticking to the bottom. Add the chicken back in so that the crispy skin is above the liquid, but the rest is submerged, resting on top of the orzo.
8. Simmer on medium low for about 10 mins. until chicken is cooked through and orzo is tender.  Remove chicken to a plate.  If orzo needs more liquid, add additional ½ cup stock.
9. Add in fresh spinach and heavy cream, stir to combine.  Nestle the chicken back into the orzo.
10. Serve the chicken & orzo with a drizzle of extra virgin olive oil, some fresh torn basil, parmesan cheese and the crispy prosciutto.