Who's Cooking: Michael Keany, Huntington

My kids, who were teenagers at the time, came in periodically with telegrams reporting on what was happening with the ship. Everyone had a passenger identity, and at the end of the evening we revealed who survived and who didn't.

Chicken Pamela

4 large boneless, skinless chicken breast halves (8 to 9 ounces each)

4 thin slices Prosciutto di Parma (2 to 3 ounces)

1 cup shredded fontina (3 ounces)

3/ cup flour

2 large eggs

2 tablespoons Dijon mustard

11/2 cups Italian seasoned breadcrumbs

4 teaspoons dried sage

Kosher salt

Freshly ground black pepper

2/3 cup extra virgin olive oil

1. Trim, rinse and pat the breasts dry. With a sharp paring knife cut into each breast about 1/2 inch from one end. Create a pocket, slicing to within about 1/4 inch of the other side.

2. Lay a slice of prosciutto lengthwise inside each pocket. Stuff each pocket with ¼ of the fontina, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.

3. Line up three shallow dishes. Fill first with flour. In second, whisk together eggs and mustard. In third, toss breadcrumbs with dried sage, 1/2 teaspoon salt and 1/2 teaspoon pepper.

4. Season breasts generously on both sides with salt and pepper. Dredge one breast well in flour, shaking off any excess. Dip into eggs, turning to coat evenly, and then dredge in breadcrumbs, pressing to make crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with remaining breasts. Refrigerate for at least 5 minutes and up to 3 hours to let breading set.

5. Preheat oven to 350 degrees. Heat olive oil in a heavy 10-inch nonstick skillet over medium-high heat. When oil is very hot, carefully add two breasts to pan and cook until golden brown, about 3 minutes per side. If oil gets too hot, reduce heat to medium. Transfer breasts to a baking sheet. Repeat with other two breasts.

6. Bake until chicken and filling reach 165 degrees on an instant-read thermometer, about 15 minutes. Serve immediately. You can serve this dish with grilled baby asparagus, brushed with garlic olive oil and sprinkled with sesame seeds.Makes 4 servings.