CHICKEN-ASPARAGUS ROLLS

09.09.2008 | Author: Cook | Posted in Asparagus
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CHICKEN-ASPARAGUS ROLLS


Servings: 4
Ingredients: 

  • 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 and 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 and Wine,
Lime Juice and 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.)

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