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Provolone
 
CHICKEN SALTIMBOCCA
2 whole chicken breasts, boned and split
1/2 tomato, finely chopped
1 tablespoon Italian seasoning
4 whole slices capicolla (Italian ham)
4  1-oz. slices Wisconsin Provolone cheese		 1/4 cup butter, melted
1 cup corn flake crumbs
Paprika
1 cup long grain rice, prepared
    according to package directions
Cheese Sauce Supreme
Place each boned, split breast between plastic wrap.  Pound until very thin, set aside.  In small bowl, combine tomato and Italian seasoning.   Place one slice of ham on each chicken breast with 1 slice cheese and 1 tablespoon tomato mixture.  Roll up and secure with toothpick.  Dip each roll into the melted butter and then into the corn flake crumbs.  Place in a 12-inch glass round baking dish.  Sprinkle with paprika.  Cover with paper towel; microwave on high power 8-10 minutes, turning the dish once during cooking time.  Let stand 4-5 minutes.  Serve with cooked rice and cheese sauce.  Preparation time: 25 minutes.  Microwave time: 8 minutes.  Makes 4 servings.


CHEESE SAUCE SUPREME
1 cup milk
2-1/2 tablespoons flour
2 tablespoons butter		 1 cup (4 oz.) shredded Wisconsin
    Cheddar cheese*
Salt and pepper to taste
Combine all ingredients, in order listed, in blender container or food processor bowl.  Process until smooth.** Pour mixture into 4-cup batter bowl, or 1¸ quart glass casserole dish.  Microwave on high power for 4-5 minutes, stirring once during cooking time.  Stir mixture just before serving.  Preparation time: 5 minutes.   Microwave time: 4 minutes.  Makes 4 servings.

*Flavor Variation: Wisconsin Gouda or Fontina cheese makes a wonderful sauce for fish or chicken dishes and can be substituted for Cheddar.
**Combining sauce ingredients in the blender or food processor eliminates continuous stirring and insures a smooth mixture.
Serving Suggestions:
  • Dress up chef's salad by adding strips of Wisconsin Provolone, plain or smoked.
  • Blend shredded Wisconsin Provolone with Mozzarella and Ricotta to make pizza and lasagna extraordinary.
  • Create a signature burger by shaping beef patties around chunks of Wisconsin Provolone, grilling and topping with olive spread or sautŽed mushrooms.

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