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Recipe from: DavidRH
4 chicken breasts
1 teaspoon salt
1 teaspoon black pepper
4 slices Prosciutto
½ cup flour
1 package Bel Paese cheese, sliced
4 stalks asparagus, cooked or canned
¼ cup butter
1 tablespoon olive oil
6 tablespoons Marsala
2 tablespoons chicken stock
Place each chicken breast between two sheets of damp waxed paper and beat with a rolling pin until thin. Place a slice of prosciutto, a slice of Bel Paese cheese and a stalk of asparagus on each chicken breast. Roll chicken breasts and tie with a piece of kitchen string. Dust rolls with flour.
Heat two tablespoons of the butter with the oil in a skillet. Sauté the chicken rolls over low heat, turning them frequently, for about 15 minutes or until tender, cooked and golden. Transfer the rolls to a serving dish and keep warm.
Add the Marsala, chicken stock and the remaining butter to the juices in the skillet. Bring to a boil and simmer for 3 - 4 minutes, scraping the base of the skillet with a wooden spoon. Spoon the sauce over the chicken rolls and serve.