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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving (WITH SKIN): about | - |
| cal | 367 |
| pro | 37 g |
| total fat | 22 g |
| sat. fat | 7 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 268 mg |
| sodium | 659 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 13% |
| vit A | 15% |
| vit C | 10% |
| folate | 40% |
-
16 asparagus spears
4 chicken breasts
1/4 cup (50 mL) loosely packed fresh tarragon leaves
8 thin slices prosciutto
1 tbsp (15 mL) butter, melted
1/4 tsp (1 mL) salt
2/3 cup (150 mL) chicken stock (approx)
1/3 cup (75 mL) dry white wine (or water mixed with 2 tsp/10 mL white wine vinegar)
3 egg yolks
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) cornstarch
1/4 tsp (1 mL) white pepper or pepper
1 tbsp (15 mL) chopped fresh tarragon
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.
Additional Information
Source
Canadian Living Magazine: April 2004
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