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Categories:Viewed: 46 - Published at: 3 years ago
Ingredients
- 12 each asparagus
- 4 Boned, chicken breast halves, boneless, skinless
- 1/4 cup swiss cheese shredded
- 2 cups mushrooms sliced
- 3 tablespoons white wine dry
- 1 teaspoon lime juice
- 1/2 tablespoon tarragon leaves
- 1 teaspoon parsley leaves minced fresh
Method
- Snap off tough ends of asparagus, remove scales with vegetable peeler.
- Set aside.
- Trim fat from chicken.
- Place each breast between wax paper and flatten to 1/4 inch thickness.
- Place 3 asparagus spears on each chicken breast; top with 1 cheese.
- Roll up lengthwise; secure with wooden picks.
- Place seam side down in a 10 inch glass pie plate coated with 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 and wine, lime juice and tarragon in a 1 qt.
- glass measure.
- Microwave at high 2 to 3 min.
- stirring once.
- Stir in parsley.
- To serve, remove chicken rolls from cooking liquid, spoon mushroom sauce over rolls.
