4 boneless, skinless H-E-B Natural Chicken Breasts
* salt and pepper, to taste
4 thin slices pancetta
4 thin slices havarti cheese
4 asparagus spears, steamed 3 minutes until crisp tender
3 tablespoons butter
6 tablespoons marsala wine
2 tablespoons chicken broth
Place 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.
Place 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.
Heat 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.
Add 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
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