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1
Snap off about one inch of the blunt ends of the asparagus.
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2
Add salt and asparagus to boiling water and blanch until the asparagus is slightly greener but is still crisp- about 2 minutes.
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3
Drain Asparagus, cool asparagus with cold water and drain asparagus again.
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4
De-bone Chicken breasts and leave the skin on.
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5
Place individual chicken breasts (skin side down) between plastic wrap and flatten.
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6
I pounded my chicken with a cast iron skillet-- this did the trick.
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7
Flatten chicken to about a 1/4 inch.
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8
Loosen skin from chicken and put 1/4 of the taragon between the skin and meat.
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9
Turn chicken over and place two pieces of ham over the meat.
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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).
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11
The skin of the chicken should be on the outside of the roll.
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12
Secure the roll with toothpicks.
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13
Place in a lasagna pan seam side down.
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14
Brush with the melted butter and sprinkle with salt.
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15
Pour in the chicken stock and the wine.
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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.
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17
Once cooked, broil for an additional 3 or 4 minutes until the skin is brown and crisp.
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18
Move the chicken to another dish and set aside in a warm spot.
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19
Pour juices from baking dish into a measuring cup and skim off the fat.
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20
If you need to, add more chicken broth to make 3/4 of a cup.
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21
Pour into a small saucepan.
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22
Bring to a boil.
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23
Meanwhile, (in a heatproof bowl) combine lemon juice, corn starch, egg yolks, and pepper- wisk.
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24
Slowly wisk in boiling juices.
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25
Return mixture to saucepan, cook over medium heat, stirring constantly without boiling.
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26
Cook until thick enough to cover a spoon- around 3 or so minutes.
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27
Serve sauce with chicken.
