Recipe and photo by Paul Luttman, Executive Chef, Avera McKennan Hospital and University Health Center Yield: 6 servings 6 5 oz.tender chicken breast filets 6 asparagus, sliced in half 6 oz. mozzarella, fresh, sliced 3 oz. prosciutto, sliced into thin strips 6 oz. Porcini Powder 6 oz. flour kosher salt, as needed white pepper, as needed 2 oz. clarified butter Pat dry the chicken breast with a paper towel to remove any excess moisture from the product before slicing for stuffing. ...

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