Stuffed Chicken Breasts With Mushroom Cream Sauce

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 12 (6 ounce) boneless chicken breasts, skinned and trimmed
• 12 prosciutto, slices (thin)
• 3/4 lb bel paese cheese, cut into 12 oblongs
• 24 asparagus spears, blanched 1 minute and trimmed to 4-inch lengths
• 3/4 lb freshly grated mixed parmesan and romano cheese
• 1/2 cup minced fresh parsley
• olive oil
• all-purpose flour
• 1 lb mushroom, thinly sliced
• 3/4 cup dry marsala
• 6 cups whipping cream
• salt & freshly ground black pepper

Recipe

• 1 pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch.
• 2 arrange chicken breasts shiny side down.
• 3 cover each with 1 prosciutto slice, set bel paese cheese oblong in center, place 2 asparagus spears beside cheese and sprinkle with about 3 tablespoons parmesan mixture, then parsley. roll up tightly.
• 4 preheat oven to 350 degrees.
• 5 heat thin layer of oil in large skillet over medium heat.
• 6 dredge chicken rolls in flour, shaking off excess.
• 7 arrange seam side down in skillet and brown on both sides.
• 8 transfer to baking sheet; pour oil over- do not wash skillet.
• 9 bake chicken until tender, about 15 minutes.
• 10 meanwhile, set skillet over high heat.
• 11 add mushrooms and marsala.
• 12 tilt pan, heat wine and ignite.
• 13 when flames subside, boil until liquid is reduced by half.
• 14 add cream and boil until reduced to saucelike consistancy; season with salt and pepper.
• 15 to serve, set 2 chicken rolls on each plate, spoon marsala sauce over and serve.