Title: Chicken-Asparagus Rolls
Categories: Poultry
Yield: 4 Servings
| 12 | | Fresh Asparagus Spears |
| 4 | | (4 0Z.) Boned, Skinned |
| | | Chicken Breast Halves |
| 1/4 | c | (1 Oz.) Shredded Swiss |
| 2 | c | Sliced Mushrooms |
| 3 | tb | Chablis OR White Dry Wine |
| 1 | ts | Lime Juice |
| 1/2 | tb | Dried Whole Tarragon |
| 1 | ts | Minced Fresh Parsley |
Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set
Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten
To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top
With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam
Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With
Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until
Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine,
Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min.
Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking
Liquid, Spoon Mushroom Sauce Over Rolls.
About 194 Calories Per Roll And 1/4 C. Sauce.
(Fat 6.1. Chol. 79.)