Course : Chicken
Serves: 4
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12 whole Fresh Asparagus Spears
4 whole Boned -- Skinned Chicken Breast Halves (4 0Z.)
1/4 cup Shredded Swiss
2 cups Sliced Mushrooms
3 tablespoons Chablis OR White Dry Wine
1 teaspoon Lime Juice
1/2 tablespoon Dried Whole Tarragon
1 teaspoon Minced Fresh Parsley

Preparation / Directions:

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 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 and Wine, Lime Juice and Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min. Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking Liquid, Spoon Mushroom Sauce Over Rolls.

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