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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.