Chicken Roulade with Prosciutto and Cheese

Filling

• 1 tbsp dried tarragon
• 1 tsp ground black pepper
• ½ tsp salt
• ½ oz lemon peel, thin peel only, no pith
• 6 oz mascarpone cheese

Roulade

• 4 chicken breasts, air-chilled, boneless and skinless
• 8 slices prosciutto
• 2 oz baby spinach
• 3 oz shallots
• 1 oz unsalted butter
• 6 oz white wine
• 10 oz chicken stock, low sodium
• 1 tsp dried tarragon
• 1 tsp Dijon mustard
• 12 oz fingerling potatoes
• ¼ tsp salt
• 3 tbsp all-purpose flour
• 2 oz heavy whipping cream