It is very apparent from the Word of God that He often tries the faith and patience of His people, when they are crying to Him for some great and important mercy, by withholding the mercy sought for a season; and not only so, but at first He may cause an increase of dark appearances. And yet He, without fail, at last prospers those who continue urgently in prayer with all perseverance and 'will not let him go except He blesses.'

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Poultry	1	Servings

INGREDIENTS

2		Chicken Breasts, deboned and split
1/2	c	Shredded Part-skim Mozzerela
6		Asparagus Spears, washed and sliced into 2-3 inch length
		Marinara Sauce (bottled or fresh
		Rice or Small pasta
		Italian Seasonings (Garlic
		Plus your favorites)
		V small amount of light oil
		Toothpicks

INSTRUCTIONS

Flatten each chicken breast and season to taste. Sprinkle a little of the
mozzerella at one end of each breast. Lay one (or two if they'll fit side
by side) asparagus length on top, cross-wise Roll the breast up and secure
with toothpicks...you should have a bundle of chicken rolled cylindrically
around the spear (e.g. like paper towels on a cardboard roll). The
mozzerella should be at the center ONLY, not distributed throughout the
roll. Repeat for all breasts.
Saute the breast-rolls in a LIGHTLY oiled frypan (as little as you can get
away with) until browned. Pour Marinara Sauce over it all and simmer until
the chicken is cooked thoroughly. Stir occasionally to keep from sticking.
Serve over Rice or pasta.......WARN your guests about the toothpicks!
Enjoy!!! Lauretta
I 'invented' this waaay back in grad school. It was the first time I didn't
yelp "Aigh, shouldn't have used so much of, what was that spice?" I hope
you enjoy it as much as I have enjoyed trying all the wonderful recipes
posted here.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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