Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F degrees. | 2. Rinse chicken breasts and dry with paper towel. | 3. Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside. | 4. One at a time place chicken breast halves between pieces of plastic wrap, inside up. | 5. Pound carefully with a meat mallet to about 1/4 inch thickness. | 6. Remove top pieces of plastic wrap. | 7. Sprinkle salt and pepper over chicken to taste. | 8. Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken. | 9. Place Swiss cheese slices over prosciutto. | 10. Pat red pepper dry with paper towel and place half a roasted red pepper over cheese. | 11. 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. | 12. Roll as tightly as possible, use toothpicks to close if necessary. | 13. Repeat for all 4 breasts. | 14. Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan. | 15. 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. | 16. Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside. | 17. 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. | 18. On medium heat, simmer until reduced by half, about 10 minutes. | 19. Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece. | 20. 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. | 21. Remove roll ups to platter, let rest for 10 minutes. | 22. With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.) | 23. Arrange on platter cut side up, overlapping in 4 rows. | 24. Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper. | 25. Serve warm or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4		boneless skinless	-	-	-	-
salt black pepper			ground	-	-	-	-
prosciutto	8	slices	sliced	-	-	-	-
swiss cheese	4 -8	slices		0.0	0.0	0.0	0.0
red pepper deli	2		roasted cut used	-	-	-	-
asparagus spear	4			-	-	-	-
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
butter	4	tablespoons	divided	342.0	15.714	10.686	28.8
white wine	1/2 - 3/4	cup		-	-	-	-
basil leaf	6 -8		chopped	-	-	-	-
salt black pepper			ground	-	-	-	-
asparagus spear				-	-	-	-
red pepper			roasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.