Prosciutto-Stuffed Chicken With Wisconsin Asiago And Potato Salad

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Wisconsin Cheese


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Stuffed Chicken Breasts

6 boneless chicken breast halves (6 to 7 ounces each)

Salt and freshly ground pepper, to taste

2 ounces Asiago cheese, thinly sliced

6 ounces proscuitto, thinly sliced

Olive oil

Potato - Arugula Salad

6 yellow Finn (or other thin-skinned) potatoes, cut into sixths

2 fennel bulbs, cored, trimmed, and cut into 1/4-inch slices

1 red onion, cut into 1/4-inch slices

1/2 cup olive oil, divided

Salt and pepper, to taste

2 tablespoons red wine vinegar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 tablespoons finely chopped dried cherries

1 bunch arugula or watercress

6 ounces fresh tart cherries, stemmed and pitted

2 ounces aged Asiago cheese, shaved

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