Recipe - Mikes Stuffed Chicken Breasts

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 tablespoon Butter
1 tablespoon Oil
6 tablespoon Marsala
2 tablespoon Chicken stock
Asparagus spears to garnish

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 MMRecipes Digest V4 #158 by kc6dmq@ix.netcom.com (Michael J.
Reeves) on Jun 6, 1997