Ingredients Jump to Instructions ↓

  1. 12 Fresh Asparagus Spears

  2. 4 (4 0Z.) Boned, Skinned Chicken Breast Halves

  3. 1/4 c (1 Oz.) Shredded Swiss

  4. 2 c Sliced Mushrooms

  5. 3 tb Chablis OR White Dry Wine

  6. 1 ts Lime Juice

  7. 1/2 tb Dried Whole Tarragon

  8. 1 ts Minced Fresh Parsley

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback