Chicken, Ham & Asparagus Roularde
Ingredients:
1½ Chicken Breasts
1 slice plain Cooked Ham
1 Asparagus Spear
Salt and Pepper
Fresh Spinach Leaves
Basil or Tarragon
Method:
Using 1 whole chicken breast, cover with clingfilm or a freezer bag and flatten with a meat mallet. Remove the clingfilm and place the sliced ham over the surface of the raw chicken and season with the salt and pepper.
Remove the stalks from the spinach and cover the ham with the leaves.
Using the remaining half chicken portion, remove any sinew and place in a food processor along with either basil or tarragon and season and blend to a puree.
Spread the chicken and herb puree over the spinach leaves and place your raw asparagus spear in the centre.
Roll the filled chicken breast like a swiss roll keeping the asparagus in the centre.
Wrap in clingfilm and foil to retain a cannon/cylindrical shape and poach in simmering water for approximately 20 minutes.
Remove from pan, allow to cool then refrigerate for 2 hours whilst still wrapped up.
Serving suggestion:
Slice and serve cold with Lime and Chilli Dressing
Filed under: Uncategorized | Tagged: asparagus, chicken ham and asparagus roularde, cookery school, easy recipe, main course, Nigel Brown, recipe for roularde, starter
