Chicken Roulade

Ingredients

Preparation

Blanch and chill asparagus, then blend with olive oil for the cream. Butterfly and pound chicken breast, add cheese and ham, roll and refrigerate.
Dredge roulade in flour and sauté in clarified butter. Shred potatoes with a mandoline, squeeze moisture, then toast in a skillet with butter until golden and finish under the broiler with Parmesan.
Slice and serve roulade over potato gratin, garnish with asparagus tips, sautéed mushrooms, and asparagus cream.