Taleggio-Stuffed Prosciutto-Wrapped Chicken with Tomato and Olive Salad

1. Using a sharp knife, cut a 2-inch pocket lengthwise down the middle of the thickest part of the chicken breast – be careful not to cut all the way through.

2. Put a piece of cheese in the pocket, pinch the meat closed around it, salt and pepper the breast and top with the tarragon.

3. Wrap the prosciutto around the breasts, two pieces per breast. Be careful to get your prosciutto cut in strips, not disks, it will make your life way easier than mine was… If the cheese tries to pop back out, poke it back down with a finger as your wrap the prosciutto around it.

4. Heat the oven to 375F.

5. Heat the oil in a large skillet over medium-high heat and sear the breasts about 5 minutes per side. Add more oil as needed. Do not try to rush it, the prosciutto will unstick from the bottom of the pan when it is ready to be flipped – otherwise you will tear it and cheese will go everywhere.

6. Put the seared chicken breasts on a baking sheet and bake until cooked through, another 8-12 minutes (or until a thermometer inserted into the thickest part of the breast reads 165F).

7. Let the chicken rest, this will allow the meat reabsorb the juices.

8. To make the salad: combine all the ingredients but olive oil, salt, pepper, and lemon juice. Combine the liquid ingredients separately by whisking and then pour over the chopped salad.

9. To serve: place some of the salad in the center of the plate and then place the chicken breast on top.