Tested till perfect Prosciutto Asparagus Chicken Roulades

Prosciutto Asparagus Chicken Roulades

Canadian Living Magazine's April 2004 issue cover recipe, crispy-skinned chicken rolls with an elegant silky tarragon sauce, is worthy of any Easter or entertaining dinner — and easy enough to make often. Choose air-chilled chicken for this recipe.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 16 16asparagus spearasparagus spears
  • 4 4chicken breastchicken breasts
  • 1/4 cup 1/4cuploosely packed fresh tarragon leaffresh tarragon leaves
  • 8 8thin slices prosciutto
  • 1 tbsp 1tbspbutter, melted
  • 1/4 tsp 1/4tspsalt
  • 2/3 cup 2/3cupchicken stock, (approx)
  • 1/3 cup 1/3cupdry white wine, (or water mixed with 2tsp/10mL white wine vinegar)
  • 3 3egg yolkegg yolks
  • 2 tbsp 2tbsplemon juice
  • 1/2 tsp 1/2tspcornstarch
  • 1/4 tsp 1/4tspwhite pepper or pepper
  • 1 tbsp 1tbspchopped fresh tarragon
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Preparation

Snap off woody ends of asparagus. In pot of boiling salted water, blanch asparagus until colour brightens and still crisp, about 2 minutes. Drain and chill under cold water; drain again.

Starting at thick end of each breast and keeping knife angled toward bones, run knife between flesh and bones to remove bones. Place, skin-side down, between plastic wrap. With heavy pan or meat pounder, pound to flatten to generous 1/4-inch (5 mm) thickness.

With fingers, gently loosen skin from flesh; place one-quarter of the tarragon leaves under skin of each breast. Turn and place 2 slices prosciutto over flesh. Place 4 asparagus spears along 1 edge of each breast; roll chicken around asparagus, ensuring skin covers all around. Secure at edge with toothpicks. Place, seam side down, in small roasting pan; brush with butter and sprinkle with salt. Pour in stock and wine.

Roast in 375°F (190°C) oven until chicken is no longer pink in centre, about 30 minutes. Baste with pan juices. Broil until skin is golden and crisp, 3 to 4 minutes. Transfer to platter; keep warm.

Pour pan juices into measuring cup; skim off fat. If necessary, add more stock to make 3/4 cup (175 mL). Pour into small saucepan; bring to boil. Meanwhile, in heatproof bowl, whisk together egg yolks, lemon juice, cornstarch and pepper; stir in chopped tarragon. Slowly whisk in boiling juices. Return to saucepan; cook over medium heat, stirring constantly and without boiling, until thick enough to coat spoon, about 3 minutes. Serve with chicken.

Nutritional Information Per serving (with skin): about

cal 367 pro 37g total fat 22g sat. fat 7g
carb 4g fibre 1g chol 268mg sodium 659mg

% RDI:

calcium 4 iron 13 vit A 15 vit C 10
folate 40
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