Prosciutto Asparagus Chicken Roulades

By The Canadian Living Test Kitchen

73 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving (with skin): about	-
cal	367367 cal
pro	37 g37g pro
total fat	22 g22g total fat
sat. fat	7 g7g sat. fat
carb	4 g4g carb
fibre	1 g1g fibre
chol	268 mg268mg chol
sodium	659 mg659mg sodium
% RDI:	-
calcium	44 calcium
iron	1313 iron
vit A	1515 vit A
vit C	1010 vit C
folate	4040 folate

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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.

Ingredients

16 asparagus spears 16 16asparagus spearasparagus spears
4 chicken breasts 4 4chicken breastchicken breasts
1/4 1/4cup cuploosely packed fresh tarragon leaffresh tarragon leaves
8 thin slices prosciutto 8 8thin slices prosciutto
1 tbsp butter , melted1 1tbsp tbspbutter, melted
1/4 tsp salt 1/4 1/4tsp tspsalt
2/3 cup chicken stock , (approx)2/3 2/3cup cupchicken stock, (approx)
1/3 1/3cup cupdry white wine, (or water mixed with 2tsp/10mL white wine vinegar)
3 egg yolks 3 3egg yolkegg yolks
2 tbsp lemon juice 2 2tbsp tbsplemon juice
1/2 tsp cornstarch 1/2 1/2tsp tspcornstarch
1/4 tsp white pepper 1/4 1/4tsp tspwhite pepper or pepper
1 tbsp chopped fresh tarragon 1 1tbsp tbspchopped 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.

Source : Canadian Living Magazine: April 2004