Pancetta and Cheese Chicken

Preparation:   15 minutes

Cooking:   15 minutes

Serves 4

4 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

4 thin slices pancetta or prosciutto

4 thin slices cheese

4 asparagus spears, steamed

Flour

3 tblspn butter

¼ cup marsala wine

½ cup chicken stock

Mashed Royal Blue potato and carrots, to serve

 

 

Using a mallet or rolling pin, flatten chicken to 1 cm thick and season with salt and pepper. Place a slice of pancetta, cheese and one asparagus spear on each piece of chicken. Roll up and tie with string. Dust chicken rolls with flour. Heat 2 tablespoons of butter in a non-stick frying pan. Sauté chicken on medium heat for 12 minutes or until lightly browned. Transfer to a plate and keep warm. Add marsala and stock to pan. Bring to boil. Simmer for 5 minutes, scraping pan to combine juices. Stir in the last tablespoon of butter. Pour sauce over chicken and serve with mashed potato and carrots.