Yield: 4 servings
Measure | Ingredient |
---|---|
12 \N | Fresh Asparagus Spears |
4 \N | (4 0Z.) Boned, Skinned |
\N \N | 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 |
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.)