[imcarthur]

Browned in a frypan & then 15 minutes in a 350 oven.

Stuffed Chicken Breasts With Mushroom Cream Sauce

4 boneless chicken (breasts skinned and trimmed)
4 prosciutto (slices thin)
¼ lb cheese (bel paese, cut into 12 oblongs) – I sub’d gruyère
8 asparagus (spears blanched 1 minute and trimmed to 4 inch lengths)
¼ cup romano cheese (I sub’d freshly grated parmesan)
2 tbsp fresh parsley (minced)
olive oil
all-purpose flour
several mushrooms (thinly sliced)
1/3 cup marsala
1 cup whipping cream
salt
black pepper

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, add cheese in center, place 2 asparagus spears beside cheese and sprinkle with Parmesan mixture, then parsley. Roll up tightly & tie with string.
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.

For Sauce

10 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 lightly until reduced to sauce-like consistency; season with salt and pepper.
15 To serve, set 2 chicken rolls on each plate, spoon Marsala sauce over and serve.

Edit: I also added ~3 oz of Chicken broth to the sauce with the mushrooms

Ian