CHICKEN ASPARAGUS HAM ROLL

Chicken Asparagus Ham Roll image

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.

Provided by Georgia Stampley

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

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.