12 Fresh asparagus spears
4 Chicken breast halves
- (4 oz ea); boned, skinned
1/4 c Swiss cheese (1 oz); shredded
2 c Mushrooms; sliced
3 tb Chablis or white dry wine
1 ts Lime juice
1/2 tb Dried whole tarragon
1 ts Fresh parsley; minced
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" thickness. Place 3 asparagus spears on
each chicken breast; top with 1 tb cheese. Roll up lengthwise;
secure with wooden picks. Place seam side down in a 10" glass pie
plate coated with cooking spray. Cover with plastic wrap, venting
one corner. Microwave at high 5 to 6 minutes or until done. Let
chicken rolls stand covered 5 minutes. Combine mushrooms & wine,
lime juice & tarragon in a 1 qt glass measure. Microwave at high 2
to 3 minutes, stirring once. Stir in parsley. To serve, remove
chicken rolls from cooking liquid, spoon mushroom sauce over rolls.
