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Chicken-asparagus rolls

Yield: 4 Servings

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

Instructions:

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.)

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