Recipe - Chicken And Asparagus

2 Chicken Breasts, deboned
and split
One half cup Shredded Partskim Mozzerela
6 Asparagus Spears, washed and
cut or sliced up into 23 inch length
Marinara Sauce (bottled or
fresh
Rice or Small pasta
Italian Seasonings (Garlic
Plus your favorites)
V small amount of light oil
Toothpicks

Flatten each chicken breast and season to taste. Sprinkle a little of the
mozzerella at one end of each breast. Lay one (or two if they'll fit side
by side) asparagus length on top, crosswise Roll the breast up and secure
with toothpicks...you should have a bundle of chicken rolled cylindrically
around the spear (e.g. like paper towels on a cardboard roll). The
mozzerella should be at the center ONLY, not distributed throughout the
roll. Repeat for all breasts.

Saute the breastrolls in a LIGHTLY oiled frypan (as little as you can get
away with) until browned. Pour Marinara Sauce over it all and simmer until
the chicken is cooked thoroughly. Stir occasionally to keep from sticking.
Serve over Rice or pasta.......WARN your guests about the toothpicks!

Enjoy!!! Lauretta

I 'invented' this waaay back in grad school. It was the first time I didn't
yelp "Aigh, shouldn't have used so much of, what was that spice?" I hope
you enjoy it as much as I have enjoyed trying all the wonderful recipes
posted here.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini