Chicken-asparagus rolls

4 servings

Ingredients

Quantity Ingredient
12 Fresh Asparagus Spears
4 (4 0Z.) Boned, Skinned
Chicken Breast Halves
¼ cup (1 Oz.) Shredded Swiss
2 cups Sliced Mushrooms
3 tablespoons Chablis OR White Dry Wine
1 teaspoon Lime Juice
½ tablespoon Dried Whole Tarragon
1 teaspoon Minced Fresh Parsley

Directions

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 ¼ 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 ¼ C. Sauce.

(Fat 6⅒. Chol. 79.)

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