Serves 4

INGREDIENTS

4 boneless skinless chicken breasts
4 thin small slices Parma ham
4 thin slices Bel Paese cheese
4 cooked or canned asparagus spears
flour, for dusting
50 g/2 oz butter
1 tablespoon olive oil
6 tablespoons Marsala or dry white wine
2 tablespoons Chicken Stock
salt and pepper
flat leaf parsley sprigs, to garnish

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Stuffed CHicken Breasts

Place each chicken breast between 2 sheets of greaseproof paper and beat until thin. Season lightly with salt and pepper.

Put a slice of Parma ham on top of each chicken breast, then a slice of Bel Paese and, finally, an asparagus spear. Roll each breast up

and wind a piece of cotton around to hold it. Tie securely and dust with flour.

Heat 25 g/1 oz of the butter with the oil in a frying pan. Saute the chicken rolls over a very low heat, turning them frequently, for about 15

minutes, or until tender, cooked and golden. Remove the cotton, and transfer the rolls to a serving dish and keep warm.

Add the Marsala or wine, chicken stock and the remaining butter to the juices in the pan. Bring to the boil and simmer for 3-4 minutes,

scraping the base of the pan with a wooden spoon to pick up all the juices. Spoon the sauce over the chicken, garnish with parsley sprigs and

serve with asparagus spears, if liked.