Chicken-Asparagus Rolls

• 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

1. Snap off tough ends of asparagus, remove scales with vegetable peeler.
2. Set aside.
3. Trim fat from chicken.
4. Place each breast between wax paper and flatten to 1/4 inch thickness.
5. Place 3 asparagus spears on each chicken breast; top with 1 cheese.
6. Roll up lengthwise; secure with wooden picks.
7. Place seam side down in a 10 inch glass pie plate coated with cooking spray.
8. Cover with plastic wrap, venting one corner.
9. Microwave at high 5 to 6 min.
10. or until done.
11. Let chicken rolls stand covered 5 min.
12. Combine mushrooms and wine, lime juice and tarragon in a 1 qt.
13. glass measure.
14. Microwave at high 2 to 3 min.
15. stirring once.
16. Stir in parsley.
17. To serve, remove chicken rolls from cooking liquid, spoon mushroom sauce over rolls.

asparagus, swiss cheese, mushrooms, white wine, lime juice, tarragon, parsley

Taken from recipeland.com/recipe/v/chicken-asparagus-rolls-44832 (may not work)