Stuffed Roast Chicken with Potato Arugula Salad

Stuffed Roast Chicken with Potato Arugula Salad

prep time

minutes
cook time

minute
servings
6

Ingredients

















Cooking Instructions

For chicken breasts:


1

Pound chicken breasts, skin side down, to 1/4 inch thickness. Season with salt and pepper. Top each with slice of asiago and prosciutto. 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 for 15 minutes or until done. Remove wooden picks.


For potato, arugula salad:


1

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 for 45 minutes, or until tender.


2

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:


1

1 bunch arugula or watercress


2

6 ounces fresh cherries, stemmed and pitted


3

2 ounces aged asiago, shaved


4

Toss hot potato mixture with arugula, cherries and salad dressing. Place on serving plate. Place chicken breast next to salad. Top all with asiago.


Variations:


Mexicali: Instead of prosciutto, use sliced smoked ham. For the cheese, use sliced cheddar with salsa. Sprinkle with chopped cilantro. Grill and serve with salsa.


Midscale: Instead of prosciutto, use bacon slices. For cheese, use crumbled blue cheese. Bake and serve with potato salad.


Midscale: For cheese, use thin-sliced Swiss. Instead of prosciutto, use ham.


Italiano: Fill the chicken breast with a mixture of Parma Ham, walnuts and a blend of gorgonzola and mascarpone. Roast and slice; serve over wild greens with orange sections and dried cherries.


Ingredients

















Cooking Instructions

For chicken breasts:


1

Pound chicken breasts, skin side down, to 1/4 inch thickness. Season with salt and pepper. Top each with slice of asiago and prosciutto. 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 for 15 minutes or until done. Remove wooden picks.


For potato, arugula salad:


1

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 for 45 minutes, or until tender.


2

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:


1

1 bunch arugula or watercress


2

6 ounces fresh cherries, stemmed and pitted


3

2 ounces aged asiago, shaved


4

Toss hot potato mixture with arugula, cherries and salad dressing. Place on serving plate. Place chicken breast next to salad. Top all with asiago.


Variations:


Mexicali: Instead of prosciutto, use sliced smoked ham. For the cheese, use sliced cheddar with salsa. Sprinkle with chopped cilantro. Grill and serve with salsa.


Midscale: Instead of prosciutto, use bacon slices. For cheese, use crumbled blue cheese. Bake and serve with potato salad.


Midscale: For cheese, use thin-sliced Swiss. Instead of prosciutto, use ham.


Italiano: Fill the chicken breast with a mixture of Parma Ham, walnuts and a blend of gorgonzola and mascarpone. Roast and slice; serve over wild greens with orange sections and dried cherries.


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Tagged in: Asiago Entrée

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