Chicken Asparagus Ham Roll

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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 wine or 1/3 cup cooking wine
• 3 egg yolks
• 2 tablespoons lemon juice
• 1/2 teaspoon cornstarch
• 1/4 teaspoon 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)

Recipe

• 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.