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

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

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