4boneless, skinlessH-E-B Natural Chicken Breasts,
*salt and pepper, to taste,
4thin sliceshavarti cheese,
4asparagus spears, steamed 3 minutes until crisp tender,
1Place chicken between 2 pieces plastic wrap and pound to a 1/4 inch thickness, using a meat mallet or rolling pin. Season with salt and pepper.
2Place a slice of pancetta, a slice of Havarti and one cooked asparagus spear on each piece of chicken. Roll up and tie with string. Dust chicken rolls with flour.
3Heat 2 tablespoons butter in a non-stick skillet. Sauté chicken rolls over Medium heat, about 12 minutes, turning to brown all sides. Transfer to a hot serving dish and keep warm.
4Add Marsala, broth and 1 tablespoon butter to pan. Bring liquid to a boil and simmer 3 minutes, scraping pan to combine pan juices. Pour sauce over chicken rolls and serve.
No Nutritional Information Available