12 chicken breast halves, skinned and boned
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter or margerine, melted
2 (14.4 ounce) cans hearts of palm, drained
Bearnaise Sauce
Fresh tarragon sprigs (optional)
Place each piece of chicken between two sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet. Sprinkle with salt and pepper; brush with butter. Roll each piece of chicken around a heart of palm. Place seam side down on a lightly greased 15x10x1 inch jelly roll pan. Brush chicken with remaining butter. Cover and bake at 350 degrees for 1 hour. Spoon Bearnaise Sauce over chicken rolls. Garnish with fresh tarragon, if desired. Makes 12 servings.
Bearnaise Sauce
3 tablespoons white wine vinegar
2 teaspoons minced shallots
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried whole tarragon
3 egg yolks
1/8 teaspoon salt
1/8 teaspoon red pepper
2 tablespoons lemon juice
1/2 cup butter or margerine
Combine vinegar and shallots in a small saucepan; bring to a boil over medium heat. Reduce heat, and simmer until half the liquid evaporates. Strain, reserving liquid; discard solids. Let vinegar mixture cool slightly; stir in tarragon. Set aside.
Beat in egg yolks, salt and red pepper in the top of a double boiler; gradually add lemon juice, stirring constantly. Add One-third of butter to egg mixture; cook over hot (not boiling) water, stirring constantly, until butter melts.
Add another third of butter, stirring constantly. As sauce thickens, stir in remaining butter; cook until thickened Immediately remove from heat. Add vinegar mixture to sauce, stirring well. Serve immediately. Yield...3/4 cup.
Combine broth, water, ans salt in a Dutch oven; bring to a boil. Add rice and chopped carrots. Cover, reduce heat, and simmer 20 minutes, or until rice is tender and water is absorbed. Yeild: 12 servings.
