Ingredients Jump to Instructions ↓

  1. Chicken Breasts:

  2. 6 boneless chicken breasts (6 to 7 ounces each)

  3. Salt and ground black pepper

  4. 2 ounces Wisconsin Asiago cheese, thinly sliced

  5. 6 ounces proscuitto, thinly sliced

  6. Olive oil Potato Arugula Salad:

  7. 6 yellow Finn (or other thin-skinned) potatoes, cut into sixths

  8. 2 fennel bulbs, cored, trimmed, cut into 1 red onion, cut into 1/4 inch slices

  9. 1/2 cup olive oil - divided use

  10. Salt and pepper, to taste

  11. 2 tablespoons red wine vinegar

  12. 1/2 teaspoon ground cinnamon

  13. 1/8 teaspoon ground cloves

  14. 2 tablespoons dried cherries, finely chopped For Assembly:

  15. 1 bunch arugula or watercress

  16. 6 ounces fresh cherries, stemmed and pitted

  17. 2 ounces Aged Wisconsin Asiago cheese, shaved

Instructions Jump to Ingredients ↑

  1. For Chicken Breasts: Pound chicken breasts, skin side down, to 1/4 inch thickness. Season with salt and pepper. Top each with slice of Asiago cheese and proscuitto. Fold chicken breasts in half. Secure with wooden picks to enclose filling.

  2. Brown in hot oil, skin side down, over medium high heat. Transfer to baking pan, skin side up. Bake at 350°F (175°C) for 15 minutes or until done. Remove wooden picks.

  3. For Potato Arugula Salad: In baking dish, toss potatoes, fennel and onion with 1/4 cup oil to coat; season with salt and pepper to taste. Roast at 375°F (190°C) for 45 minutes, or until tender.

  4. Meanwhile, whisk together 1/4 cup olive oil, vinegar, cinnamon, cloves and salt and pepper to taste. Stir in dried cherries. Let stand 30 minutes to blend flavors.

  5. To Assemble: Toss hot potato mixture with arugula, cherries and salad dressing. Place on serving plate. Place chicken breast next to salad. Top all with Asiago cheese.


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