Mike's stuffed chicken breasts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts, skinless and boneless | |
| Salt and fresh ground black to taste | ||
| 4 | Thin slices processed ham | |
| 4 | Thin slices mozzarella chees | |
| 4 | Cooked asparagus spears | |
| Flour for dusting | ||
| 3 | tablespoons | Butter |
| 1 | tablespoon | Oil |
| 6 | tablespoons | Marsala |
| 2 | tablespoons | Chicken stock |
| Asparagus spears to garnish | ||
Directions
Place the chicken pieces between pieces of damp waxed paper and beat/roll with a rolling pin until thin. Season with salt and pepper, place a slice of ham and cheese and an asparagus spear on each breast. Roll each breast up carefully, wind a piece of cotton string around each to hold it and dust with the flour.
Heat 2 T of the butter and the oil to a saute pan and fry the chiken rolls until golden and done. About 15 minutes, turning to brown on all sides. Remove the string and transfer to a hot serving dish and keep warm.
Add the marsala, stock and remaining butter to the pan, bring to a boil and simmer for 3 to 4 minutes, while scaping the bottom of the pan. Spoon this over the rolls and garnish with asparagus spears.
The recipe calls for Bel Paese cheese. I never could find it, so used a thin slice of Monterey Jack, Swiss or Mozzarella. Like the Mozzarella the best. Doubt that you have marsala wine, so I used half brandy and half sherry. Or all of one of the other depending on what I hadn't already drank up. A sweet sherry effect is what you are looking for.
OK, that is as fast as I can type. May I go get a cup of coffee now?