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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2004
- 16 asparagus spears
- 4 chicken breasts
- 1/4 cup loosely packed fresh tarragon leaf
- 8 prosciutto
- 1 tablespoon butter melted
- 1/4 teaspoon salt
- 2/3 cups chicken stock (approx)
- 1/3 cup dry white wine (or water mixed with 2tsp/10mL white wine vinegar)
- 3 egg yolks
- 2 tablespoons lemon juice
- 1/2 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 1/4 teaspoon pepper
- 1 tablespoon chopped fresh tarragon
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 facts Per serving (with skin): about
- Sodium 659 mg
- Protein 37 g
- Calories 367.0
- Total fat 22 g
- Cholesterol 268 mg
- Saturated fat 7 g
- Total carbohydrate 4 g
- Iron 13.0
- Folate 40.0
- Calcium 4.0
- Vitamin A 15.0
- Vitamin C 10.0