Katheryn Foxx, has been entertaining Iowans at 96.5 for nearly 21 years. After graduating with a BA in Communications and Business at the
Katheryn’s favorite activities and achievements include working for the Especially for You Race against Breast Cancer for 20 years, the annual JDRF Walk, Clear Channel Call for Kids with Cancer and Dance Marathon, First Place Winner for the Iowa Celebrities Dancing with the Stars and playing her fiddle at station events including twin fiddling with Charlie Daniels. Katheryn has won several Addy Awards and was nominated as Medium Market Personality of the Year.
Off the air, Katheryn enjoys golfing, poker, running, dancing, reading, the Hawkeyes and Green Bay Packers, fiddlin' with local bands and being soccer, football, wrestling, track and dance mom to her kids.
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CSPS Theater with Legion Arts - Concert Details HERE!
stuffed prosciutto wrapped chicken breasts
1 tbsp vegetable oil
1/3 cup dried cherries, chopped
1/4 cup panko bread crumbs
1 egg yolk
1 1/2 tbsp grated parmigiano reggiano cheese
2 tsp olive oil
1 tsp fresh oregano, chopped
1tsp fresh thyme, chopped
2 garlic cloves, minced
salt and pepper to taste
1 pinch cayenne pepper
2 boneless skinless chicken breast halves
4 thin slices prosciutto
3/4 cup cup chicken broth
1 1/2 tbsp balsamic vinegar
1 tbsp butter
1. preheat oven to 400 degrees F. Brush the inside of an oven
proof skillet with vegetable oil. Set aside.
2. Mix cherries, bread crumbs, egg yolk, parmigiano cheese, olive
oil, thyme, oregano, garlic, salt and pepper, and cayeene until combined.
3. cut a 1 inch slit in the chicken breasts by slicing at an angle
from the thick end of the breast toward the thinner end. open flap and place
one chicken breast between two sheets of heavy plastic on a solid surface.
firmly pound chicken with a meat mallet to a thickness of a 1/2 inch. repeat
with other breast.
4. Place half the stuffing on each chicken breast, place each
breast on a piece of plastic wrap and roll into a tight roll. On another piece
of plastic wrap, slightly overlap 2 pieces of proscuitto so that they are as
wide as the chicken breast. unwrap rolled chicken breast and place the breast
at one end of the proscuitto. Roll proscuitto around the stuffed chicken breast
using the plastic to make a tight roll. repeat with other stuffed breast.
5. Lay 4 pieces of string on the cutting board, about 1 inch
apart. Place chicken roll across the strings, and tie each into a knot to keep
the chicken from unrolling. repeat for second stuffed breast.
6. Place stuffed chicken in the prepared pan and bake until the
proscuito is browned and crispy, about 25 minutes. an instant read thermometer
inserted into the center should read 165 degrees. remove chicken from the pan
and cover loosely with foil. drain grease from the pan as desired, leaving
juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring
to a boil over high heat. cook, scraping brown bits from bottom of pan, until
the liquid has reduced by half, 5-6 minutes. Remove from heat, add butter and
stir until melted season with s and p to taste.
7. remove twine from chicken breasts; slice thinly. serve with pan