Stuffed Chicken Breasts

Recipe Ingredients

4		Chicken breasts - skinned and boned
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Thin slices Parma ham (prosciutto crudo) (small)
4		Thin slices Bel Paese cheese
4		Cooked or canned asparagus stalks
		Flour - for dusting
1/4 cup	49g / 1.7oz	Butter
1 tablespoon	15ml	Olive oil
6 tablespoons	90ml	Marsala or dry white wine
2 tablespoons	30ml	Chicken stock
		Garnish
		Cooked or canned asparagus stalks

Recipe Instructions

Place each chicken breast be­tween 2 sheets of damp waxed pa­per and then beat with a rolling pin until thin. Season lightly with salt and freshly ground black pepper.

Place a slice of ham on top of each beaten chicken breast, then a slice of cheese, and, finally, an asparagus stalk. Roll each breast up and wind a piece of kitchen string around to hold it. Tie securely and dust with flour.

Heat 2 tablespoons of the butter with the oil in a skillet. Saute the chicken rolls over very low heat, turning them frequently, for about 15 minutes, or until tender, cooked, and golden. Remove the string, and transfer the rolls to a serving dish and keep warm.

Add the Marsala or wine, chicken stock, and the remaining butter to the juices in the skillet. Bring to the boil and simmer for 3 to 4 minutes, scraping the base of the skillet with a wooden spoon. Spoon the sauce over the chicken and serve garnished with asparagus stalks.

This recipe yields 4 servings.

Source:
Cookbook Digest, May/Jun, 1996

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.