Prosciutto-Stuffed Chicken with Asiago and Potato Salad

Prosciutto-Stuffed Chicken with Asiago and Potato Salad

prep time

minutes
cook time

minute
servings
6

Ingredients




















Cooking Instructions

For stuffed chicken breasts:


1

Heat oven to 350°F. Pound the chicken breasts, skin side down, to 1/4 inch thickness. Season with salt and pepper. Top each with a slice of asiago and a slice of prosciutto. Fold the chicken breasts in half. Secure with wooden picks to enclose the filling.


2

Brown in hot oil, skin side down, over medium-high heat. Transfer to a baking pan, skin side up. Bake for 15 minutes or until done. Remove pan from the oven, and remove the wooden picks. Set aside. Raise the oven temperature to 375°F.


For potato-arugula salad:


1

In a baking dish, toss the potatoes, fennel, and onion with 1/4 cup of oil to coat. Season with salt and pepper to taste. Roast for 45 minutes, or until tender.


2

Meanwhile, whisk together 1/4 cup of olive oil, the vinegar, the cinnamon, and the cloves, and add salt and pepper, to taste. Let stand for 30 minutes to blend the flavors.


3

To assemble: Toss the hot potato mixture with the arugula, fresh cherries, and salad dressing. Place the salad on serving plates. Place the chicken breasts next to the salad. Top all with the shaved asiago.


4

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


5

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


6

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


7

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.


Variations:


Ingredients




















Cooking Instructions

For stuffed chicken breasts:


1

Heat oven to 350°F. Pound the chicken breasts, skin side down, to 1/4 inch thickness. Season with salt and pepper. Top each with a slice of asiago and a slice of prosciutto. Fold the chicken breasts in half. Secure with wooden picks to enclose the filling.


2

Brown in hot oil, skin side down, over medium-high heat. Transfer to a baking pan, skin side up. Bake for 15 minutes or until done. Remove pan from the oven, and remove the wooden picks. Set aside. Raise the oven temperature to 375°F.


For potato-arugula salad:


1

In a baking dish, toss the potatoes, fennel, and onion with 1/4 cup of oil to coat. Season with salt and pepper to taste. Roast for 45 minutes, or until tender.


2

Meanwhile, whisk together 1/4 cup of olive oil, the vinegar, the cinnamon, and the cloves, and add salt and pepper, to taste. Let stand for 30 minutes to blend the flavors.


3

To assemble: Toss the hot potato mixture with the arugula, fresh cherries, and salad dressing. Place the salad on serving plates. Place the chicken breasts next to the salad. Top all with the shaved asiago.


4

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


5

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


6

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


7

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.


Variations:


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Tagged in: Asiago Entrée

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