• 2 Boneless, skinless chicken breasts, butterflied
  
• 2 Tbsp Olive Oil
  
• 1 Lg Onion, halved and sliced
  
• 1 Tsp Marjoram
  
• 1/2 Tsp Thyme
  
• 4 Oz Dry white wine
  
• Salt and white pepper to taste
  
• 4 Oz Mozzarella, sliced into thin strips

• 8 Oz Mascarpone cheese
  
• 1 Tbsp Butter
  
• 3 cloves of garlic, finely ground in a mortar and pestle
  
• 2 Whole chipotle peppers (canned, packed in adobo sauce), or more or less, to taste, finely ground in a mortar and pestle

1. Heat a small saucepan and add the butter.
   
2. Add the garlic, and sauté for 30 seconds.
   
3. Add the chipotles, and sauté another 30 seconds.
   
4. Add the mascarpone, and cook on low or medium-low until the mascarpone has melted and the garlic and chipotles have been stirred into it thoroughly.

1. Heat a large sauté pan and add the oil.
   
2. Add the onions, and sauté until transparent.
   
3. Add the thyme and marjoram, and continue to sauté until the onions just begin to wilt.
   
4. Push the onions to the edge of the pan, and put the chicken into the middle of the pan.
   
5. Add the wine.
   
6. Cook the chicken 5 minutes per side, or until cooked through.
   
7. Place strips of mozzarella onto half of each chicken breast, then fold the breasts in half and secure with toothpicks (if necessary).
   
8. Pour the sauce into the pan, over the chicken and onions, stirring the onions a bit, to mix in better.
   
9. Continue to cook until the mozzarella inside the chicken has melted.
   
10. Serve on top of spaghetti

Quote:

---

Are you saying you grind the "wet" chiles in your mortar?

---