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18 December 2012,23:26 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

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.


  • 8 boneless, skinless chicken breasts
  • 8 slices of Parma ham
  • 8 thin slices of buffalo mozzarella
  • 8 asparagus tips, plus extra to serve
  • 300 grams all-purpose flour
  • 2 tablespoon Cooking oil
  • 100 grams butter
  • 100 grams dry white wine
  • 10 tablespoons chicken stock
  • Salt and pepper

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