Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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