Prosciutto Asparagus Chicken Roulades Prosciutto Asparagus Chicken Roulades

Author: Canadian Living

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
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Prosciutto Asparagus Chicken Roulades