Hugh Cossard - Chef
1) Cut off tough ends of asparagus. Cover asparagus with water in a skillet;
bring to a boil and cook until tender but still firm, 3–4 minutes. Drain well.
2) Divide asparagus into 4 bundles of 3 stalks each.
3) Wrap prosciutto slice around center of bundle.
4) Place the bundles into oven-proof dish; dot with butter; season with pepper,
and sprinkle with parmesan cheese.
6) Place in the oven to brown the cheese, 4–5 minutes.
7) Serve with lemon wedge.
Fontina Stuffed Chicken Breasts
Hailing from the mountainous Val D'Aosta region of northern Italy,
this savory recipe features many of the country's beloved ingredients.
Pungent fresh sage and basil join salty prosciutto to perfectly complement
the full-flavored Fontina cheese. A wonderful meal for a special evening.
1) 4 boneless Chicken Breasts
2) 1/4 lb. Prosciutto - thinly sliced
3) 6 oz. Fontina Val D'Aosta Cheese - sliced
4) 4 leaves fresh Basil
5) 4–6 leaves fresh Sage
6) 1 cup all-purpose Flour
7) Sea Salt to taste
8) ground Pepper to taste
9) 2 tbs. clarified Butter (ghee)
10) 4 tbs. Olive Oil
11) 1/2 cup dry White Wine
1) Using a sharp boning knife, cut a deep horizontal slit into each chicken breast.
Open the breast until it lies flat, place plastic wrap on top and pound with a
meat mallet until 1/2-inch thick.
2) Lay one-fourth of the prosciutto on a flat surface, place a slice of cheese in
the center and bring the ends of the prosciutto up around the cheese to
create a little packet.
3) Lay the prosciutto packet on one half of a flattened chicken breast and cover
with a basil leaf. Fold the other half of the breast over the prosciutto and basil
and press down firmly. Repeat with remaining prosciutto, cheese and chicken
4) Season the flour with salt and pepper. Dredge the chicken breasts in the flour.
5) Heat butter and oil together in a 12- or 14-inch sauté pan over medium high
heat. Add the sage leaves and cook until crisp. Remove and set aside on a
paper towel to drain.
6) Fry the floured chicken pieces, about 5 minutes per side, starting with the skin
side. Check for doneness by piercing the thickest part with the tip of a paring
knife. If juices are still pink, lower heat and continue to cook another few
minutes. Remove to a warm plate and cover with foil.
7) Deglaze the pan by pouring the wine into it while the pan is still hot. Scrape up
the cooked bits and warm until the wine sauce is heated through. Pour over
cooked chicken breasts and garnish with fried sage leaves.
In the Studio Kitchen with Hugh Cossard
(left) and Lindsey Gustin (right)