Best Blogger Janice Tripepi says that these chicken breasts stuffed with Parma ham, fontina cheese and asparagus in creamy marsala sauce is a firm family favourite. We're not surprised!
Involtini di Pollo al Marsala
- 2 fresh free-range chicken breast fillets
- 2 slices Parma ham
- 2 thick slices Fontina cheese
- 4 fresh green asparagus spears
- seasoned flour for dusting
- olive oil
- 100 g butter
- 125 ml Marsala wine
- 200 ml chicken stock
- 125 ml fresh cream
Chef's hint: Janice says if you like sage, you can deep fry a few fresh leaves and use them as a delicious garnish. Also, you can adjust the quantities according to your requirements.
Visit FOOD24 for more exciting flavours from Janice!
Butterfly (slice open but not right through) each chicken breast and place flat on a board, cut facing uppermost. If they are still too thick, slightly flatten them with the palm of your hand. Place a slice of ham on top of each breast, followed by a slice of cheese. Then place two asparagus spears on top of the cheese, and season well with salt and pepper. Roll up each breast, secure with string and dust with the seasoned flour. Set aside.
Pour a splash of olive oil and the butter in a pan and allow butter to melt over moderate heat. Once hot, place the chicken into the pan, and brown all over. Remove from the pan and set aside.
Deglaze the pan with the Marsala wine. Once the alcohol has cooked off, add the chicken stock and allow to cook for 4 minutes, stirring constantly. Add the cream and cook until the sauce has reduced and thickened. Remove from the heat and season to your liking.
To serve, snip off the string, place on a serving platter, and serve with the sauce and something green and fresh.