Free Recipe Mike s Stuffed Chicken Breasts
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Mike s Stuffed Chicken Breasts Recipe
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
Mike s Stuffed Chicken Breasts Preparation
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 MM-Recipes Digest V4 #158 by kc6dmq@ix.netcom.com (Michael J. Reeves) on Jun 6, 1997
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