Stuffed Roast Chicken
with Asiago, Fennel, Prosciutto and Cherries
Roast chicken breasts, stuffed with asiago cheese and prosciutto, and served with a flavorful arugula salad tossed with roasted potato, fennel and red onion, with both fresh and dried cherries in a cinnamon and clove-spiced vinaigrette. Recipe by Chef Cory Schreiber.
6 boneless chicken breasts (6 to 7 ounces each)
Salt and ground black pepper
2 ounces Wisconsin Asiago cheese, thinly sliced
6 ounces prosciutto, thinly sliced
Potato Arugula Salad:
6 yellow Finn (or other thin-skinned) potatoes, cut into sixths
2 fennel bulbs, cored, trimmed, cut into 1/4 inch slices
1 red onion, cut into 1/4 inch slices
1/2 cup olive oil - divided use
Salt and pepper, to taste
2 tablespoons red wine vinegar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons dried cherries, finely chopped
1 bunch arugula or watercress
6 ounces fresh cherries, stemmed and pitted
2 ounces Aged Wisconsin Asiago cheese, shaved
- 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 prosciutto. Fold chicken breasts in half. Secure with wooden picks to enclose filling.
- Brown in hot oil, skin side down, over medium high heat. Transfer to baking pan, skin side up. Bake in a preheated oven at 350°F (175°C) for 15 minutes or until done. Remove wooden picks.
- 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.
- 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.
- 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.
Makes 6 servings.
- Mexicali: Instead of Prosciutto, use sliced smoked ham. For the cheese, use sliced Wisconsin Cheddar with Salsa. Sprinkle with chopped cilantro. Grill and serve with salsa.
- Midscale: Instead of Prosciutto, use bacon slices. For the cheese, use crumbled Wisconsin Blue. Bake and serve with potato salad.
- Midscale: For the cheese, use thin-sliced Wisconsin Swiss cheese. Instead of Prosciutto, use ham.
- Italiano: Fill the chicken breast with a mixture of Parma Ham, walnuts and a blend of Wisconsin Gorgonzola and Mascarpone cheeses. Roast and slice; serve over wild greens with orange sections and dried cherries.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.