ROLLED STUFFED CHICKEN BREASTS

Preparation Method :

• Place each chicken breast between 2 sheets of waxed paper and flatten to about 2½ times its original size by pounding with a rolling pin.
• Season the chicken with salt and pepper.
• Place a slice of Parma ham, a slice of mozzarella, and an asparagus tip on top, and tightly roll up the chicken breasts.
• Tie with a piece of strong thread or spear with wooden toothpicks.
• Season the flour with salt and pepper. Dip the prepared chicken rolls into the flour to coat evenly.
• Heat the oil and half of the butter in a frying pan.
• Add the chicken rolls and sauté over a low heat for 15 minutes or until golden all over, turning frequently to brown the chicken evenly.
• Remove the chicken, place in a warmed serving dish and keep warm.
• Pour the wine and stock into the pan, bring to a boil and simmer for 3 minutes.
• Remove the thread or toothpicks just before serving the chicken.
• Add the remaining butter to the pan, mix quickly with a small whisk to emulsify the sauce, then spoon over the chicken and serve with steamed asparagus.