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Cut Brussels Sprouts in half and steam to soften.
Cut Prosciutto into half inch pieces and cook in a fry pan with olive oil until soft. Remove Prosciutto for use later.
Put steamed Brussels Sprouts into the same fry pan and brown, turning.
Add a handful of dried cherries to the pan and allow them to cook together.
Add Prosciutto back into the pan.
Add enough aged balsamic vinegar to coat all ingredients.
Add a cup of grated Parmigiano-Reggiano.
Salt to taste and top with lemon zest before serving.
In a large mixing bowl, mix together dijon mustard, Extra Virgin Olive Oil, and white wine.
Puree fresh Rosemary, capers, red pepper flakes, and garlic, then mix into the olive oil mixture.
Salt the chicken breasts and place them in a large Ziploc bag with the marinade, ensuring all areas are coated.
Let the chicken sit in the refrigerator for as long as possible.
Cook the chicken in a super hot enclosed oven or grill, skin side down first.
Turn the chicken over when it’s done on that side.