As I write this column for the May edition of TheBurg, it should be spring. Time to celebrate the warming weather and the beautiful flowers and vegetables that start to appear.
Instead, it’s rainy, cold and as gloomy and dark as can be. That’s OK. I’m finding signs of the emerging season at my farmers market, like ripe red strawberries that don’t come in plastic eggshell containers, sturdy stalks of rhubarb, and fresh green asparagus that’s grown closer to home. “Homegrown” as my mother would say.
Like many Italian cooks, my mother “celebrated” asparagus in the spring. She cooked it simply: poached in a little water, drained and dressed with a little olive oil, salt and pepper. My father preferred skinny stalks; I liked thicker ones. But either way, asparagus was a favorite at our dinner table.
If you research asparagus recipes today, you will find this popular vegetable everywhere—in soups, omelets, frittatas, quiches, stews, vegetable tarts and even raw on a crudité tray. I’ve taken to roasting asparagus more often than cooking it in water on top of the stove. I finish it with olive oil, garlic salt and sometimes with a little grated Parmesan cheese.
I was looking for a springtime meal that was simple to prepare and nice enough for company. I was definitely not ready to drag out my gas grill in the cold rain and certainly not ready to start cleaning it. What I found was perfect: “Involtini Di Petti Di Pollo” or stuffed chicken rolls (Italians love to stuff things.) It is pretty easy to prepare, makes use of Marsala wine, which I love, and showcases the beloved vegetable of spring—asparagus.
Stuffed Chicken Breasts
Ingredients
- 4 boneless chicken breasts or cutlets
- Salt and freshly ground pepper to taste
- 4 thin slices of processed ham (you could use prosciutto but then be careful with salt)
- 4 thin slices of bel paese cheese (or other mild soft cheese like havarti or Muenster or even mozzarella)
- 4 asparagus spears, slightly undercooked
- Flour for dusting
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6 tablespoons Marsala wine
- 2 tablespoons reduced sodium chicken broth
- Additional cooked asparagus spears for garnish
Directions
- Unless starting with thin chicken cutlets, pound the chicken breasts between 2 sheets of waxed paper until thin.
- Season lightly with salt and pepper. Again, be careful with the salt, as some ham varieties are salty.
- On each breast, place a slice of cheese and ham and 1 cooked asparagus spear.
- Roll each breast carefully, tie together with a piece of kitchen twine, and dust lightly with flour. (Try Wondra flour. It’s light and works so well.)
- Heat 2 tablespoons of the butter and the olive oil in a sauté pan (non-stick is best), and brown the chicken breasts over very low heat. Turn frequently until tender and golden, about 15 minutes.
- Remove the kitchen twine and transfer the rolls to a warmed serving dish. Cover and keep warm.
- Add the Marsala wine, chicken stock and remaining butter to the juices in the pan. Bring to a boil and simmer gently for 3 to 4 minutes, scraping up “brown bits” from the bottom of the pan.
- Spoon the pan juices over the chicken rolls and garnish the platter with more cooked asparagus spears. (The more the better!)
Some roasted potatoes or rice make a complete meal. Or you could try some creamy polenta.
Additional Notes
- Bel paese cheese is a semi-soft cheese, originally from Italy’s Venice region but now made in the U.S., as well. It is very good and, to me, has a unique flavor. Cheese shops or specialty cheese departments in grocery stores often carry it.
- Always choose fresh asparagus stalks—bright green and firm, with no “mushiness.” The tops should not be starting to “bloom.”
- You might be tempted to bake this dish in the oven. Don’t. The chicken browns so nicely in a heavy skillet, and the sauce will thicken as it simmers.
By the time you are reading this column, I hope spring weather will have arrived. Like many of you, I will be bringing out the gas grill and adding steaks and burgers to our meal rotation. I hope you can enjoy this lovely spring dinner before then.
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