There is a follow-up to having this for dinner: 6 extra hours of aerobics class. There are 6 cups of whipping cream in the recipe, calculated as 1 little cup per person. Don’t you just love it? Look out thighs, here it comes!
- 12 6-ounce boneless chicken breasts, skinned and trimmed
- 12 thin prosciutto slices
- 3/4 pound Bel Paese* cheese, cut into oblongs
- 24 asparagus spears, blanched 1 minute and trimmed to 4-inch lengths
- 3/4 lb. freshly grated mixed Parmesan and Romano cheese
- 1/2 cup minced fresh parsley
- Olive oil
- All purpose flour
- 1 lb. mushrooms, thinly sliced
- 3/4 cup dry Marsala
- 6 cups whipping cream
- Salt and freshly ground pepper
Pound the chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Arrange the breasts shiny side down. Cover each with 1 prosciutto slice. Set Bel Paese cheese oblongs in the center of each breast. Place 2 pieces of asparagus on each side of the cheese. Sprinkle with about 3 TBS. Parmesan mixture, then with parsley. Roll up tightly.
Preheat oven to 350 degrees. Heat thin layer of oil in heavy large skillet over medium heat. Dredge chicken rolls in flour, shaking off excess. Arrange seam side down in skillet and brown on both sides. Transfer to baking sheet. Baste with oil. Do not wash skillet. Bake chicken until tender, about 15 minutes. Meanwhile, set skillet over high heat. Add mushrooms and Marsala. Tilt pan, heat wine and ignite. When flames subside, boil until liquid is reduced by half. Add cream and boil until reduces to sauce like consistency. Season with salt and pepper. To serve, set 2 chicken rolls on each plate. Spoon Marsala sauce over each chicken roll.
* I have found that Bel Paese cheese is not only difficult to find, at least here in Wisconsin, but is also quite expensive. It’s imported from Italy and is a soft, white cheese. I’m sure it could be found at the Irvine Ranch Market in Newport but if I were you, I’d just go ahead and use a substitute of Edam, Brick, or Muenster. I did.