| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
Poultry, Microwave |
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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