Title: Mike's Stuffed Chicken Breasts
Categories: Poultry Main
Yield: 4 Servings

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? By "Jyoti X Ananthanarayanan;951;temp6;" on

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