Stuffed Roasted Chicken with Wisconsin Asiago, Fennel, Prosciutto and Cherries

From: Executive chef Cory Schreiber, Wildwood Restaurant, Portland, Oregon.

Yield: 6 servings.

CHICKEN BREAST:
6 boneless chicken breasts (6-7 oz. each)
to taste, salt and ground black pepper
2 oz. Wisconsin Asiago cheese, thinly sliced
6 oz. prosciutto, thinly sliced
as needed, olive oil

POTATO ARU

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish