Chicken Breast Stuffed With Prosciutto, Manchego Cheese And Fresh Sage

For Pomegranate Molasses: Juice the pomegranates, simmer on low heat until the juice reduces to a syrup.

For Main Dish: Separate the skin from the flesh of the chicken to create a pocket; season with salt and pepper. Layer the prosciutto, manchego and sage between the skin and flesh. Smooth the skin back over the breast.

Heat saute pan with canola oil and place the breast skin-side down. Cook chicken 4 or 5 minutes and flip; the skin should be crisp and golden brown. Continue cooking an additional 3 to 4 minutes until the chicken becomes firm. Brush with pomegranate molasses and remove from pan and set aside.

In the same pan, add minced shallots, rosemary and diced squash; saute with salt and pepper to taste. Add a dash of wine (optional) and allow to reduce. Add honey and adjust seasoning as needed.

Place squash hash on plate. Slice the chicken breast and place atop the hash.

Recipe Source: Rice, at W Hotel, San Diego, California, Chef: Executive Chef Matthew Herter