Great Recipe Experiment 2008 #2

[baronessekat]

From:WeightWatchers "Take-Out Tonight" Cookbook. Page 150

INGREDIENTS:
6 (1/4 lb) Chicken Breasts
1 Tbsp Minced Fresh Sage leaves or 1 tsp dried
1/4 tsp salt
6 thin slices prosciutto
1/4 pound sharp provolone cheese, cut into 6 thin slices
1 Tbsp olive oil
1 tsp butter
1 onion, finally chopped
1/3 cup Marsala

PREPARATION:
1. lightly pound the cutlets between 2 sheets of wax paper with a mallet or rolling pin until thin but not torn. Sprinkle with sage and salt. Top with the prosciutto and cheese slices. Roll up the cutlets from short side and secure with toothpicks. Refrigerate, covered, for 1 hour or overnight

2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil and butter, then add the chicken rolls. Cook until lightly browned, about 2 minutes per side. Transfer the rolls to a plate. Add the onion to the same skillet and cook, stirring occasionally until golden, 7-10 minutes. Add the Marsala and the browned chicken rolls to the skillet; bring to a boil. Reduce the heat and simmer, covered, until just cooked through, about 8 minutes.

VARIATIONS DONE:
I only made three rolls. The package of chicken I had bought only had 3 so that's what I made. I didn't have sage that I could use in cooking so I substituted a little bit of Thyme. I also didn't realize it until too late that I had bought Madira rather than Marsala.

RATING: 3. I will not be rushing to try this again. See, I'm not a fan of Chicken Cordon Bleu. I had hoped this would be a good replacement for it. It was ok. Not Wow. I didn't hate it, but I can't really say I liked it either. I give it a three because it's smack in the middle of I absolutely hated it and I absolutely loved it.



Now I just have to find a recipe to try that uses Chicken and Mushrooms. I have both that I need to use up in the next couple days. I might just do my old fall back of a chicken with lemon and mushroom sauce.