Asparagus Chicken Rolls | Entrée/Chicken

Asparagus Chicken Rolls with Mushroom Sauce

Category: Entrée/Chicken
Yield: 4 servings
Prep Time: 15 mins
Cooking Time: 30 mins
My Rating: untried

Source: unknown

Ingredients:
12 asparagus stalks, washed and trimmed
4 (4 oz.) chicken breast fillets, skinned
½ C. (2 oz.) Swiss cheese, shredded
2 C. mushrooms, sliced
3 Tbsp Chablis or dry, white wine
1 tsp lime juice
½ Tbsp dried, whole tarragon
1 tsp fresh Italian parsley, minced

Method:

Snap off the tough ends of each asparagus stalk. Set aside.
Trim the fat from each chicken fillet. Place each breast between wax paper and flatten to ¼ in. thickness.
Place 3 asparagus spears on each chicken breast; put 1Tbsp cheese in center. Roll up lengthwise; secure with wooden toothpicks. The cheese should be at the center only, not distributed throughout the roll.
Sauté the breast-rolls, seam side down (to start), in a lightly oiled, nonstick, oven-proof frypan (as little as you can get away with) until browned.
Place pan and rolls in 350° F oven for 15 to 20 min until juice is clear when pierced. Remove rolls to a warm platter and let stand for 5 mins. Defat cooking liquid.
Combine mushrooms, wine, lime juice and tarragon in a 1 Qt. sauce pan. Bring to a boil over medium-high heat, then reduce to a simmer for 2-3 min., stirring occasionally. Add defatted cooking liquor and parsley, stir.
To serve, spoon mushroom sauce over rolls.

Microwave method:
4a. Place seam side down in a 10 Inch glass pie plate coated with olive oil 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.

6a. Combine mushrooms, wine, lime juice and tarragon in a 1 Qt. glass measuring cup. Microwave at high 2-3 min., stirring once. Stir in parsley.

Notes:
About 194 Calories per roll and 1/4 C. sauce.
(Fat 6.1. Chol. 79.)

Last reviewed and updated: 13 September, 2007 16:33