Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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?

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