| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | tb | Butter Buds® |
| 2 | tb | Flour |
| 1/4 | ts | Dried tarragon |
| 1 | ds | Pepper |
| 2 | tb | White wine |
| 1/4 | ts | Dry mustard |
| 1 | c | Skim milk; less 2 TBSP. |
| 1/2 | c | Nonfat cheddar cheese; shredded |
| 4 | oz | Mushroom; sliced |
| 2 | tb | Scallion; chopped |
| 4 | Chicken breast halves; pounded thin | |
| 12 | Asparagus spears |
INSTRUCTIONS
Heat butter buds, add flour, tarragon and pepper, whisking until smooth. Whisk in wine and mustard. Gradually add milk, whisking until smooth. Microwave UNCOVERED on HIGH for 4-6 min, whisking every minute. When sauce thickens and coats whisk, add 3/4 of the cheese, mushrooms, and scallion. Microwave UNCOVERED on HIGH for 1 min. and whisk until smooth. On top of each breast, evenly sprinkle remaining cheese. Place 3 asparagus spears over cheese and fold edges of chicken around asparagus. Secure with toothpick. Place rolls in baking dish, arranged like the spokes of a wagon wheel, and cover with cheese and mushroom sauce. COVER dish with plastic. Microwave on HIGH for 5-8 min. or until chicken is done. Let stand, covered for 5 min. Recipe by: Goof Proof Healthy - 116 Posted to MC-Recipe Digest by Vickie <pvreg@gte.net> on Feb 13, 1998
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