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 ...

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