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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.

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