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Add a photoServings: 4
Ingredients
- 4 x Chicken breasts, skinless and boneless Salt and fresh grnd black to taste
- 4 x Thin slices processed ham
- 4 x Thin slices mozzarella chees
- 4 x Cooked asparagus spears Flour for dusting
- 3 Tbsp. Butter
- 1 Tbsp. Oil
- 6 Tbsp. Marsala
- 2 Tbsp. Chicken stock Asparagus spears to garnish
Directions
- Place the chicken pcs between pcs of damp waxed paper and beat/roll with a rolling pin till 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 Tablespoons of the butter and the oil to a saute/fry pan and fry the chiken rolls till golden brown and done. About 15 min, turning to brown on all sides.
- Remove the string and transfer to a warm serving dish and keep hot.
- Add in the marsala, stock and remaining butter to the pan, bring to a boil and simmer for 3 to 4 min, 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 possibly Mozzarella. Like the Mozzarella the best. Doubt which you have marsala wine, so I used half brandy and half sherry. Or possibly 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, which is as fast as I can type. May I go get a c. of coffee now
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 111 | 57% |
| Total Fat 12.62g | 16% |
| Saturated Fat 5.88g | 24% |
| Trans Fat 0.1g | |
| Cholesterol 50mg | 17% |
| Sodium 94mg | 4% |
| Potassium 158mg | 5% |
| Total Carbs 3.36g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.89g | 1% |
| Protein 10.98g | 18% |
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