INGREDIENTS

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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