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12 (6-ounce) boneless chicken breast halves 12 thin slices Prosciutto 3/4 pound sliced Provolone cheese 36 asparagus spears 3/4 pound Parmesan cheese and Romano cheese mixed 1/2 cup minced parsley Olive oil 2 pounds fresh mushrooms, sliced 6 cups whipping cream 3/4 cup dry Marsala wine Salt and pepper to taste Pound chicken to 1/4-inch thickness. Arrange shiny side down. Put prosciutto and Provolone on top, then top with 3 asparagus spears and 3 tablespoons Parmesan/Romano cheese mix. Roll tightly and secure with wooden picks. In skillet brown chicken, seam side down, in olive oil. Put on baking sheet with sides. Pour oil over and bake at 350 degrees for about 15 minutes. Cook mushrooms and Marsala in a skillet over high heat; tilt skillet, and ignite. Boil until reduced by half. Add cream and parsley to skillet, and season with salt and pepper. Remove wooden picks from chicken. Pour sauce over chicken and serve immediately. Yield: 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |