In 1967, Master Chef Carlo Sena came to the United States from Napoli, Italy. He brought his wife and eldest son Luca and together they began a new life in Philadelphia. In 1976, Chef Carlo and Luca Sena started the acclaimed fine dining restaurant La Famiglia on South Front Street in Philly, which is now owned and operated by Luca’s brothers Gino and Guiseppe. Luca presently owns Panorama restaurant adjacent to the renowned Penn’s View Hotel, continuing the family’s hospitality heritage in the former American capital city.
Below is one of the family’s much-loved recipes from their cookbook.
8 chicken breasts
8 slices of Proscuitto di Parma
8 pieces of fontina cheese (cut 1 inch by 2 inches wide)
1 sprig rosemary
1 cup veal stock
Note: For a lighter version, substitute fresh mozzarella and basil for the fontina. Substitute chicken stock for the veal stock.
Preheat grill to 400 degrees.
Create a pocket in the chicken breast by making a small cut into its side. Wrap each piece of cheese with prosciutto and stuff the wrapped cheese into each chicken breast’s pocket. Brush the breasts with olive oil. Season with salt and pepper.
Place chicken on the grill and cook a few minutes on each side for grill marks. Transfer the chicken to an oven proof pan and add the stock and rosemary. Cook for an additional 10-12 minutes at 400 degrees. Remove rosemary and place chicken on plates. Spoon pan sauce on top of chicken breast and serve.