Proscuitto Asparagus Chicken Roulades
16 asparagus spears
4 chicken breasts
1/4 cup loosely packed fresh tarragon leaves
8 thin slice prosciutoo (if you're on a budget you can use deli ham of your choice)
1/4 tsp salt
1 tbsp melted butter
2/3 cup chicken stock
1/3 cup water mixed with 2 tsp white wine vinegar
3 egg yolks
2 tbsp lemon juice
1/2 tsp cornstarch
1/4 tsp white pepper or pepper
1 tbsp chopped tarragon
Blanch asparagus. Drain and chill under cold water.
Pound chicken skin side down to 1/4 inch thickness
Gently loosen skin from flesh place 1/4 of tarragon leaves under skin. Turn and place 2 slices of prosciutto over flesh. Place 4 asparagus spears along ledge of each breast; roll chicken around asparagus, ensuring skin covers all around. Brush with butter and sprinkle with salt. Pour stock and vinegar over.
Roast in 375F for about 30 minuts. Baste with pan juices. Broil until skin is golden and crisp: 3-4 minutes.
Pour pan juices into measuring cup; skim off fat. Add more stock to make 3/4 cup. Bring to boil in saucepan. In heat proof bowl whisk egg yolks, lemon juice, cornstarch and pepper. Stir in chopped tarragon. Slowly whisk in boiled juices. Return to pan; cook over medium heat stirring constantly without boiling until thick enough tto spoon. About 3 minutes. Serve over chicken.
