chicken with parma ham and thingsrating:
from John Myatt
ake some chicken breasts and hammer them until pretty thin. Season them with a little salt and black pepper. On top of each place a slice of parma ham, then spread some ricotta. Finally add one or two cooked asparagus tips. Roll the chicken up and secure with cocktail sticks, then lightly coat with flour and fry in butter for about 20 mins. Remove from the pan and make a gravy with butter, marsala and chicken stock to pour over the chicken pieces.