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1
Pound chicken breasts to 1/4-inch thickness.
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2
Sprinkle evenly with 2 Tbsp.
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3
each of the salt and pepper (or 1/2 tsp.
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4
each of the salt and pepper for trial recipe).
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5
Cover each chicken breast with 2 of the prosciutto slices; set aside.
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6
Beat cream cheese, asiago cheese and parsley with electric mixer on medium speed until well blended.
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7
Roll into 48 balls (or four balls for trial recipe), using about 2 Tbsp.
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8
of the cheese mixture for each ball.
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9
Shape each ball into log.
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10
Place one log near one of the short ends of each chicken breast; roll up tightly.
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11
Secure with toothpicks.
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12
Heat 3/4 cup of the oil (or 1 Tbsp.
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13
of the oil for trial recipe) in large skillet on medium-high heat.
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14
Add chicken, in batches.
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15
Cook 5 min.
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16
or until evenly browned, turning occasionally.
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17
Place in single layer in hotel pans.
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18
Bake at 350F for 25 min.
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19
or until chicken is cooked through (170F).
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20
Meanwhile, heat remaining 3/4 cup oil (or remaining 1 Tbsp.
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21
oil for trial recipe) in same skillet on medium-high heat.
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22
Add onions, mushrooms and garlic; saute until tender.
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23
Add broth and vermouth; cook until sauce is reduced by half, stirring frequently to scrape up browned bits from bottom of skillet.
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24
Stir in the cream and remaining 2 Tbsp.
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25
each salt and pepper (or remaining 1/2 tsp salt and pepper for trial recipe); cook until heated through, stirring frequently.
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26
Remove toothpicks from chicken.
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27
Serve each chicken breast topped with 1/2 cup of the sauce.
