Chicken Asparagus Ham Roll

READY IN: 1hr 10mins




  • 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.