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Grilled Cheesy Chicken Breasts with Prosciutto and Watercress-Apricot Salad
August/September 2012

The tangy cheese and salty prosciutto boost the mild flavor of the chicken breasts.

Serves 4

Aged fontina is a good substitute if you can”t find Taleggio. You can use fresh peaches or nectarines instead of apricots in the salad.

4 (6-ounce) boneless, skinless chicken breasts, trimmed
2 ounces Taleggio cheese, cut into 4 sticks
Salt and pepper
8 thin slices prosciutto (3 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon honey
10 ounces (10 cups) watercress
1 1/2 pounds apricots, halved, pitted, and cut into 1-inch wedges
1. Working with 1 piece at a time, cut pocket in thickest part of chicken breast. Insert 1 piece of Taleggio into pocket. Season chicken with salt and pepper. Lay 2 slices prosciutto on work surface, slightly overlapping each other. Place chicken breast in center of prosciutto slices and fold prosciutto up around it. Repeat with remaining chicken, Taleggio, and prosciutto. Brush wrapped chicken all over with 1 tablespoon oil.
2. Grill chicken over medium fire until chicken registers 160 degrees, about 8 minutes per side. Transfer chicken to platter, tent with aluminum foil, and let rest for 5 minutes.
3. Meanwhile, whisk remaining 2 tablespoons oil, lemon juice, and honey in large bowl. Add watercress and apricots and toss until combined. Season with salt and pepper to taste. Serve salad with chicken.

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