Ingredients
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salt & freshly ground black pepper
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8 slices prosciutto, thinly sliced
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4 -8 slices swiss cheese (or your favourite)
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4 large fat asparagus spears
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2 tablespoons olive oil, divided
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4 tablespoons butter, divided
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1/2-3/4 cup dry white wine (or chicken broth)
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salt & freshly ground black pepper
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roasted red pepper, strips for garnish
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4 large boneless skinless chicken breast halves, about 6 oz each
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6 -8 fresh basil leaves, roughly chopped
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2 large roasted red peppers, each cut in half to make 4 large pieces (I used deli bought)
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extra asparagus spear, for garnish
Instructions
- Preheat oven to 350°F degrees.
- Rinse chicken breasts and dry with paper towel.
- Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
- One at a time place chicken breast halves between pieces of plastic wrap, inside up.
- Pound carefully with a meat mallet to about 1/4 inch thickness.
- Remove top pieces of plastic wrap.
- Sprinkle salt and pepper over chicken to taste.
- Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
- Place Swiss cheese slices over prosciutto.
- Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
- Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
- Roll as tightly as possible, use toothpicks to close if necessary.
- Repeat for all 4 breasts.
- Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
- Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
- Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
- Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
- On medium heat, simmer until reduced by half, about 10 minutes.
- Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
- Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
- Remove roll ups to platter, let rest for 10 minutes.
- With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
- Arrange on platter cut side up, overlapping in 4 rows.
- Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
- Serve warm or cold.