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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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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 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.)
Ingredients:
12 Water Divided
4 (4 0Z.) Boned, Skinned
1/4 Cup(s) (1 Oz.) Shredded Swiss
2 Cup(s) Sliced Mushrooms
3 Tablespoon(s) Chablis OR White Dry Wine
1 Teaspoon(s) Lime Juice
1/2 Tablespoon(s) Dried Whole Tarragon
1 Teaspoon(s) Minced Fresh Parsley |
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