Serves 3 (1 serving demonstrated in the video)
Ingredients
- 3 large chicken breasts, trimmed of fat & butterflied
- salt for seasoning
- juice of ½ lime
- 1 large or 2 small basil leaves per chicken breast
- 1 to 2 prosciutto slices* per chicken breast
- 1 tbsp canola oil
Tarragon Sauce
- 1½ - 2 cups chicken stock (or half chicken stock/half white wine)
- 1-2 sprigs tarragon + 1 tbsp chopped fresh tarragon leaves
- juice of ½ lime
- ½ cup heavy cream
Special Equipment
How-to
-
Butterfly the chicken breasts with a thin knife into thirds: slice the top third almost all of the way through, but without disconnecting. Lay the flap out, flip the chicken to the other side and do the same to the top third on that side. You will create a large, flat butterfly of chicken without having to pound it out
-
Season both sides of chicken with salt. Squeeze lime juice over chicken breasts
-
Lay basil leaf or leaves on one side and then fold the breasts back together in the manner they were sliced
-
Wrap 1-2 slices of prosciutto around chicken to secure the roll. (*Recommend room temperature prosciutto that doesn't rip easily when wrapped around the chicken.) Press lightly to be sure prosciutto adheres to chicken
-
Heat pressure-cooker skillet over medium-high heat. Add oil, and sear the rolls on all sides, 1-2 minutes per side. If the prosciutto is sticking to the pan, wait a few seconds for the browning process to release it
-
Deglaze the pan with the stock, and add tarragon sprigs. Season with salt. Close and lock the lid. Bring cooker up to high pressure, as indicated on cooker
-
Immediately turn the heat to low and cook 3-4 minutes. (If not using pressure cooker, you can use a saute pan, cover and cook 12-15 minutes). Release all steam before opening the lid. Remove the rolls from liquid and set aside to rest, covered with foil
-
Add cream to the sauce, and simmer and reduce, about 3-4 minutes
-
Season the sauce to your taste with salt and fresh lime juice before serving. Remove tarragon sprigs from sauce, and sprinkle in chopped tarragon leaves
-
Slice the chicken rolls on the bias and serve with sauce
-
Suggest serving with Chef Liebisch's Carrot Noodles in Orange-Ginger Glaze
Print Recipe
