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

POTATO ARUGULA SALAD:
6 Yellow Finn (or other thin-skinned) potatoes, cut into sixths
2 fennel bulbs, cored, trimmed, cut into 1/4" slices
1 red onion, cut into 1/4" slices
1/2 cup olive oil, divided
to taste, salt and pepper
2 Tbsp. red wine vinegar
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
2 Tbsp. dried cherries, finely chopped

For chicken breasts: Pound chicken breasts, skin-side down, to 1/4" thickness. Season with salt and pepper. Top each with a slice of Asiago cheese and prosciutto. Fold chicken breasts in half. Secure with wooden picks to enclose filling.

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: 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.

Meanwhile, whisk together 1/4 cup olive oil, vinegar, cinnamon, cloves, salt and pepper to taste. Stir in dried cherries. Let stand 30 minutes to blend flavors.

TO ASSEMBLE:
1 bunch of arugula or watercress
6 oz. fresh cherries, stemmed and pitted
2 oz. aged Wisconsin Asiago cheese, shaved

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