Chicken Asparagus Rolls
Ingredients| 12 fresh asparagus spears 4 (4 0z.) boned, skinned 1 chicken breast halves 1/4 cup (1 oz.) shredded swiss 2 cup sliced mushrooms 3 tbsp chablis or white dry wine 1 tsp lime juice 1/2 tbsp dried whole tarragon 1 tsp minced fresh parsley |
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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.)
Servings:
4
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