Prep 35 mins
Cook 35 mins
Someone e-mailed me this recipe. I've altered it very slightly. My husband and I both love it and we even got our 10 year old son to eat some, too....It looks like a lot of work, but it's really not. It's fairly simple to make.
- 16 stalks asparagus
- 4 chicken breasts (with skin)
- 1⁄4 cup of loosely packed fresh tarragon leaf (I substituted with dried taragon)
- 8 slices ham (It doesn't matter how large in diameter the ham is...I just use what ham I prefer)
- 1 tablespoon of melted butter
- 1⁄4 teaspoon salt
- 2⁄3 cup chicken stock or 2⁄3 cup chicken broth
- 1⁄3 cup dry white wine or 1⁄3 cup cooking wine
- 3 egg yolks
- 2 tablespoons lemon juice
- 1⁄2 teaspoon cornstarch
- 1⁄4 teaspoon white pepper or 1⁄8 teaspoon black pepper (I used 1/8 tsp black pepper)
- 1 tablespoon of freshed chopped tarragon (I substituted with dired taragon)
- Snap off about one inch of the blunt ends of the asparagus.
- Add salt and asparagus to boiling water and blanch until the asparagus is slightly greener but is still crisp- about 2 minutes.
- Drain Asparagus, cool asparagus with cold water and drain asparagus again.
- De-bone Chicken breasts and leave the skin on.
- Place individual chicken breasts (skin side down) between plastic wrap and flatten.
- I pounded my chicken with a cast iron skillet-- this did the trick.
- Flatten chicken to about a 1/4 inch.
- Loosen skin from chicken and put 1/4 of the taragon between the skin and meat.
- Turn chicken over and place two pieces of ham over the meat.
- Put 4 asparagus spears on top of the ham on one side of the chicken and roll chicken into a roll (around the asparagus).
- The skin of the chicken should be on the outside of the roll.
- Secure the roll with toothpicks.
- Place in a lasagna pan seam side down.
- Brush with the melted butter and sprinkle with salt.
- Pour in the chicken stock and the wine.
- Do not cover the chicken- place in the oven and cook at 375 degrees for approximately 30 minutes or until chicken is no longer pink in the center.
- Once cooked, broil for an additional 3 or 4 minutes until the skin is brown and crisp.
- Move the chicken to another dish and set aside in a warm spot.
- Pour juices from baking dish into a measuring cup and skim off the fat.
- If you need to, add more chicken broth to make 3/4 of a cup.
- Pour into a small saucepan.
- Bring to a boil.
- Meanwhile, (in a heatproof bowl) combine lemon juice, corn starch, egg yolks, and pepper- wisk.
- Slowly wisk in boiling juices.
- Return mixture to saucepan, cook over medium heat, stirring constantly without boiling.
- Cook until thick enough to cover a spoon- around 3 or so minutes.
- Serve sauce with chicken.