Chicken breasts stuffed with asparagus and Bel Paese cheese.
1. Place each chicken breast between two sheets of damp waxed paper and beat with a rolling pin until thin.
2. Place a slice of prosciutto, a slice of Bel Paese cheese and a stalk of asparagus on each chicken breast. Roll chicken breasts and tie with a piece of kitchen string. Dust rolls with flour.
3. Heat two tablespoons of the butter with the oil in a skillet. Saute the chicken rolls over low heat, turning them frequently, for about 15 minutes or until tender, cooked and golden. Transfer the rolls to a serving dish and keep warm.
4. Add the Marsala, chicken stock and the remaining butter to the juices in the skillet. Bring to a boil and simmer for 3 - 4 minutes, scraping the base of the skillet with a wooden spoon. Spoon the sauce over the chicken rolls and serve.
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 4 | ||
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Calories: 735 | ||
Calories from Fat: 401 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.6g | 59 % | |
Saturated Fat 20.8g | 104 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 215.5mg | 66 % | |
Sodium 512.9mg | 18 % | |
Potassium 764.6mg | 20 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 16.1g | ||
Protein 59.6g | 85 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 735
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