2 Chicken Breast
6 Asparagus Spears, ends trimmed
1 ½ cup Demi Glaze (you can use store bought demi-glaze that comes in a powder)
1 tbsp Dijon Mustard (I like French’s Dijon with Chardonnay)
2-3 springs of French Thyme, chopped
Salt & Pepper, to taste
Start boiling a large pot of water. You can either butterfly the chicken breast or pound them with a meat mallet, and season the chicken with salt and pepper.
Lay out a piece of saran wrap, and lay down 3 pieces of prosciutto. Lay the chicken breast on top of the prosciutto, and 3 pieces of asparagus.
Take long side of the saran wrap and gently roll it over tightly, to form a cigar shape, and twist the ends to seal. Do the same for the other chicken breast.Place the rolled chicken cigar in the boiling pot of water and poach for 15-20 minutes. Once removed, immediately place in the fridge to cool, about 10 minutes. Meanwhile, pre-heat the oven to 400°F.
Once cooled, remove the saran wrap from around the chicken cigar. Place in a greased oven dish and cook for 20-25 minutes.
While the chicken is in the oven, heat your demi-glaze in a pan on medium heat. (If you are using the powdered, store bought pouches, prepare the demi-glazed as directed on the package). Wisk in the Dijon, thyme, and season with salt and pepper. Bring to a low boil and simmer for 5 minutes, stirring often.
When chicken is done, slice the chicken cigar into 1 ½ inch slices, and serve with sauce.
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