Mike's Stuffed Chicken Breasts

Directions

1. Place the chicken pcs between pcs of damp waxed paper and beat/roll with a rolling pin till 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.
2. Heat 2 Tablespoons of the butter and the oil to a saute/fry pan and fry the chiken rolls till golden brown and done. About 15 min, turning to brown on all sides.
3. Remove the string and transfer to a warm serving dish and keep hot.
4. Add in the marsala, stock and remaining butter to the pan, bring to a boil and simmer for 3 to 4 min, while scaping the bottom of the pan. Spoon this over the rolls and garnish with asparagus spears.
5. The recipe calls for Bel Paese cheese. I never could find it, so used a thin slice of Monterey Jack, Swiss or possibly Mozzarella. Like the Mozzarella the best. Doubt which you have marsala wine, so I used half brandy and half sherry. Or possibly 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.
6. OK, which is as fast as I can type. May I go get a c. of coffee now