Per Boneless Skinless Chicken Breast: 2-slices Prosciutto 2-slices smoked Gruyere cheese 3-aspargus spears, cooked Capers (about 12 per breast) 2-tbsp sun-dried tomatoes, chopped Garlic powder  Salt Pepper Corn flake crumbs 1-egg (per 2-4 breasts) Adobo and Mushroom Cream Sauce

Between pieces of plastic wrap, pound out the chicken breasts with a mallet from the centre working outwards
Lightly sprinkle garlic powder, salt and pepper over each piece of chicken
Layer down the middle of each chicken breast; 2 slices cheese, 2 slices prosciutto, asparagus, capers, and sun-dried tomatoes
Gently roll up and secure with toothpicks
In a small bowl, whisk egg
Brush the egg over top of rolled chicken breast
Gently coat breast with corn flake crumbs
Spray a shallow baking dish with vegetable spray
Transfer the chicken to the prepared baking dish
Cook 40-50 minutes in a preheated 350*F oven
Place on plate, pour Adobo Cream Sauce on top and garnish with chopped chives

Adobo and Mushroom Cream Sauce  (serves four)

3-tbsp margarine
1-cup onions sliced
1/2-cup chicken stock
1-cup dried porcini mushrooms, (reconstituted)
1-cup evaporated milk
2-tbsp adobo sauce
1/4-tsp salt
Chives, finely chopped for garnish

Sauté onions in frying pan with margarine until wilted but not browned
Add adobo sauce, chicken stock and evaporated milk
Sprinkle in salt, and garlic powder
Add mushrooms
Bring to a boil, reduce heat and simmer 10 minutes
Puree in a blender and serve over chicken

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