Chicken Breasts Stuffed with Prosciutto & Fontina

Jay and Ginger were here for dinner tonight. Overall a really yummy dinner.

- The chicken breasts were good, but I wasn't especially fond of a meat stuffing. I'd prefer just cheese and herbs or something like that.
- This orzo was a big, big hit. I crisped some pancetta and fried some sage leaves while I was making it, then added those at the end. Good addition.
- The apples were extremely easy to make. Ginger made the filling while I prepped the apples. They took about ten minutes to make. I used Mutsu apples, my favorite for baking.

• Chicken Breasts Stuffed with Prosciutto & Fontina (Fine Cooking #69, January 2005, p. 63)
• Butternut Squash and Sage Orzo (Bon Apétit, March 1998)
• Delicata Squash Rings (Vegetarian Cooking for Everyone, p. 440)
• Baker, Baker (Good Eats, Apple Family Values!)

Wine: Koves-Newlan 2000 Zinfandel (Napa Valley, California). Yummy but not memorable Zin. Larry and I won this in a contest (AmaZIN Race).