Chicken Cordon New

Slice chicken breast lengthwise to create two even cutlets. Season cutlets with salt and pepper and sear in a preheated sauté pan using 1 Tablespoon olive oil. Brown on both sides and remove from pan. Set aside to cool slightly.

In same pan add 1 more tablespoon olive oil. Over medium heat caramelize julienne onion and gently wilt arugula. Remove from pan to cool.

Place cooked breasts on cutting board and top one with wilted arugula and caramelized onion. Top with a small amount of cheese curd crumbles and remaining cutlet of chicken.

Lay out 3 slices of prosciutto on cutting board so they are slightly overlapping. Place stuffed chicken breast on prosciutto and roll tightly.

Preheat oven to 400 degrees. Using a non stick sheet pan (parchment will work) evenly spread cheese curd crumbles to form a 3 1/2” x 5” rectangle. Place in oven for approx. 5-7 minutes until cheese is golden brown.

Remove from oven and place wrapped chicken breast on top of cheese and roll tightly. Return chicken to oven to crisp up cheese and warm chicken through. Temp chicken to ensure it has reached 165 internal temp. Remove from oven and let rest.

To serve slice in half on the bias and display on a plate with cut sides pointing up. Garnish with seasonal vegetables and a drizzle of Extra Virgin Olive Oil and good Balsamic vinegar.