Mikes Stuffed Chicken Breasts Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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 tbsp: Butter,
1 tbsp: Oil,
6 tbsp: Marsala,
2 tbsp: 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 hadnt 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?
Source from luhu.jp
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 hadnt 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?
Source from luhu.jp