1 pound chicken cutlets thinly sliced 1 bunch asparagus
¼ pound Mike's Deli imported prosciutto (sliced)
1 fresh mozzarella (sliced)
1½ cup chicken stock
2 lemons
½ stick butter
salt & pepper


Preheat oven to 350 degrees
Boil water in small sauce pan to blanch asparagus.
Cut off 2 inches from the root end of the asparagus, wash the asparagus and put into the boiling water.
Blanch for 30 seconds, remove and run under cold water until it cools about 1 minute.
Asparagus will be al dente but will be cooled again.
Lay cutlets on a flat surface, salt and pepper then add 1 slice of the fresh mozzarella then 1 slice of the prosciutto and 3 or 4 pieces of asparagus.
Roll this together into a cylinder.
Put these in a roasting pan with ½ cup chicken stock.
Cover with aluminum foil and cook for 20-25 minutes.
Meanwhile, in sauce pan add 1 cup chicken stock, the butter and over medium heat allow butter to melt into the chicken stock.
Juice lemons and add 1 tablespoon of lemon juice to the sauce pan, stir and taste this.
If you cannot taste the lemon add a little more, 1 tablespoon at a time.
Allow the sauce to thicken over low heat stirring occasionally.
Salt and pepper to taste.
Warm chicken when finished take out from oven and let it cool slightly.
Slice it into rings, (pinwheels) put back into the roasting pan, top with sauce, and allow to warm in oven covered 8-10 minutes.