Side Pannel
Mike's Stuffed Chicken Breasts
Mike's Stuffed Chicken Breasts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish
Ingredients List
- 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
Directions
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?
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?
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