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Stuffed Roast Chicken With Wisconsin Asiago, Fennel, Prosciutto And Cherries


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chicken breasts:

6 boneless chicken breasts (6 to 7 ounces each)

salt and ground black pepper

2 ounces Wisconsin 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, 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 dried cherries, finely chopped

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