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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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With a mallet, gently pound each chicken breast between waxed paper. The breasts should be one inch thick. Preheat oven to 350 degrees. Place one slice of proscuitto on top of each chicken breast. With the back of your knife, tap the proscuitto lightly on the chicken breast. This will make the proscuitto adhere to the chicken. Preheat your 9" skillet with the oil until it becomes hot, not smokey. Turn heat to medium/high. Lay each piece of chicken, proscuitto side down, into the oiled pan. Turn the heat down to medium. Let it be. Moving the chicken around will cause it to become tough. Cook for 3- 4 minutes or until golden brown on one side. Gently turn the chicken pieces over and continue to cook. While the chicken is browning, add the tomato sauce to the pan. Continue to cook the chicken in the tomato sauce for another 3- 4 minutes. Sprinkle the flour into the tomato sauce. The sauce will begin to thicken. Once this side is golden brown, lay one slice of fontina cheese on top of each chicken breast. Place the skillet into the preheated oven and cook for another 15 minutes. Remove from oven, plate and serve with pasta, rice or lentils. Serve with crusty Italian bread.