Chicken Asparagus Ham Roll

Name: Chicken Asparagus Ham Roll
Ingredients: 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)

13 ingredients

27 steps

Ingredients

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)

Directions

1

Snap off about one inch of the blunt ends of the asparagus.
2

Add salt and asparagus to boiling water and blanch until the asparagus is slightly greener but is still crisp- about 2 minutes.
3

Drain Asparagus, cool asparagus with cold water and drain asparagus again.
4

De-bone Chicken breasts and leave the skin on.
5

Place individual chicken breasts (skin side down) between plastic wrap and flatten.
6

I pounded my chicken with a cast iron skillet-- this did the trick.
7

Flatten chicken to about a 1/4 inch.
8

Loosen skin from chicken and put 1/4 of the taragon between the skin and meat.
9

Turn chicken over and place two pieces of ham over the meat.
10

Put 4 asparagus spears on top of the ham on one side of the chicken and roll chicken into a roll (around the asparagus).
11

The skin of the chicken should be on the outside of the roll.
12

Secure the roll with toothpicks.
13

Place in a lasagna pan seam side down.
14

Brush with the melted butter and sprinkle with salt.
15

Pour in the chicken stock and the wine.
16

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.
17

Once cooked, broil for an additional 3 or 4 minutes until the skin is brown and crisp.
18

Move the chicken to another dish and set aside in a warm spot.
19

Pour juices from baking dish into a measuring cup and skim off the fat.
20

If you need to, add more chicken broth to make 3/4 of a cup.
21

Pour into a small saucepan.
22

Bring to a boil.
23

Meanwhile, (in a heatproof bowl) combine lemon juice, corn starch, egg yolks, and pepper- wisk.
24

Slowly wisk in boiling juices.
25

Return mixture to saucepan, cook over medium heat, stirring constantly without boiling.
26

Cook until thick enough to cover a spoon- around 3 or so minutes.
27

Serve sauce with chicken.