Stuffed Chicken Breasts With Mushroom Cream Sauce - cooking recipe

Ingredients

12 (6 ounce) boneless chicken breasts, skinned and trimmed
12 prosciutto, slices (thin)
3/4 lb bel paese cheese, cut into 12 oblongs
24 asparagus spears, blanched 1 minute and trimmed to 4-inch lengths
3/4 lb freshly grated mixed parmesan and romano cheese
1/2 cup minced fresh parsley
olive oil
all-purpose flour
1 lb mushroom, thinly sliced
3/4 cup dry marsala
6 cups whipping cream
salt & freshly ground black pepper

Preparation

Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch.
Arrange chicken breasts shiny side down.
Cover each with 1 prosciutto slice, set Bel Paese cheese oblong in center, place 2 asparagus spears beside cheese and sprinkle with about 3 tablespoons Parmesan mixture, then parsley. Roll up tightly.
Preheat oven to 350 degrees.
Heat thin layer of oil in large skillet over medium heat.
Dredge chicken rolls in flour, shaking off excess.
Arrange seam side down in skillet and brown on both sides.
Transfer to baking sheet; pour oil over- do not wash skillet.
Bake chicken until tender, about 15 minutes.
Meanwhile, set skillet over high heat.
Add mushrooms and Marsala.
Tilt pan, heat wine and ignite.
When flames subside, boil until liquid is reduced by half.
Add cream and boil until reduced to saucelike consistancy; season with salt and pepper.
To serve, set 2 chicken rolls on each plate, spoon Marsala sauce over and serve.