| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | Poultry, Main dish | 4 | Servings |
INGREDIENTS
| 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 | tb | Butter |
| 1 | tb | Oil |
| 6 | tb | Marsala |
| 2 | tb | Chicken stock |
| Asparagus spears to garnish |
INSTRUCTIONS
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? Posted to MM-Recipes Digest V4 #158 by kc6dmq@ix.netcom.com (Michael J. Reeves) on Jun 6, 1997
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