- 4
Ingredients
- 8 fresh green asparagus spears
- 4 large chicken breast fillets
- 4 thin slices prosciutto
- 4 thin slices asiago cheese
- Flour for dusting, seasoned with salt and pepper
- 2 Tablespoons grapeseed oil
- 3 Tablespoons butter
- 1/4 cup sweet Marsala
- 1/4 cup demiglace
- option can add mushroom and tomatoes to sauce
Preparation
Step 1
Wash asparagus and remove woody ends (hold asparagus half
way down and bend ends gently, it will snap at its natural breaking
point). Blanch in a little boiling salted water for 3 minutes and
reserve.
Slice each chicken breast horizontally but not right through, leave
a "spine", place on a board and pound gently, to flatten. Season
with salt and pepper then place a slice of prosciutto and cheese
on top of each flattened breast. Place two asparagus spears in
the center, running across the shortest widths with the tips .
hanging out of opposite sides of the breast. Roll each breast up
tightly and secure with string or toothpicks.
Roll the chicken in seasoned flour to coat. Heat the oil and 1
Tablespoon butter in a large saute pan that will hold all the rolled
chicken breasts in one layer. Fry the rolls over medium heat,
covered, turning from time to time, until golden, with the cheese
starting to melt - about 10 minutes. Cut in half and transfer to a
heated serving dish and keep warm. Add mushrooms and tomatoes if desired and cook until tender.
Add the Marsala and butter and demi glace to the pan, increase the heat and
bring to the boil. . Simmer for about 2 minutes, scraping the pan to
loosen all of the cooking juices. Adjust the seasoning, spoon over
the rolls and serve immediately.