Recipe - Chicken-Asparagus Rolls

12 Fresh Asparagus Spears
4 (4 0Z.) Boned, Skinned
Chicken Breast Halves
One fourth cup (1 Oz.) Shredded Swiss
2 cup Sliced Mushrooms
3 tablespoon Chablis OR White Dry Wine
1 teaspoon Lime Juice
One half tablespoon Dried Whole Tarragon
1 teaspoon 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 One fourth 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 23 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 One fourth C. Sauce.
(Fat 6.1. Chol. 79.)