Here's another idea for something that goes perfectly with a lovely golden autumnal chanterelle risotto. It's chicken breasts, divided lengthwise, seasoned with salt and pepper, and wrapped in cured ham. I used Tvärnöskinka, which is Swedish, but you could prosciutto, serrano or any other similar product. A couple of basil leaves are tucked inside the ham, and the whole thing is fried on both sides for a couple of minutes. Excellent flavor - this is one of my favorite ways to eat chicken.