Name: Chicken and Asparagus
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

Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

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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