1. To make the Napolitano sauce, place all Ingredients in a large saucepan. Bring to the boil, stirring occasionally. Boil gently until reduced by 1/3. Remove bay leaves and carefully pass mixture through a mouli. Return to heat and further reduce until a sauce consistency is reached.
2. Pre heat oven to 180°C.
3. To prepare the chicken, lay each piece of caul out and top with two pieces of slightly overlapping prosciutto. Layer with chicken, rocket, sun-dried tomatoes and a slice of prosciutto. Lightly season. Roll up chicken and caul to form a roll.
4. Cook in a large heated, oiled frying pan, turning occasionally, until sealed and browned. Transfer to an oven tray and cook in the oven for 15-18 minutes or until cooked through and the juices run clear. Trim ends of chicken roll and cut in half.
5. Meanwhile, cook the asparagus in a saucepan of boiling salted water until tender. Drain. Season to taste.
6. To serve, place four pieces of asparagus in the middle of four plates then top with chicken slices. Generously spoon over the sauce and garnish with herbs. Serve immediately.
1. Caul fat is the lace-like membrane that surrounds the internal organs of animals such as pigs and sheep. In this instance you can use butchers string as a substitute, to tie together the chicken parcels.
2. Chicken rolls can be assembled a day in advance. Store, covered, in refrigerator.
3. Napolitano sauce would also be great served with pasta – try stirring in a handful of olives or a cup of fresh basil leaves before serving.
4. A mouli is a hand operated grater with various plates/blades. It can strain, pulp, mash and puree and separates seeds and peel from the end mixture. If unavailable, blend mixture until smooth and pass through a sieve.
5. 'Farce' is a traditional culinary term for stuffing.