Sometimes referred to as a chicken wrap, it is more correctly a Chicken Asparagus Roll masterfully melded with Swiss Cheese and mushrooms and seasoned with wine and a touch of herbs. Can be served as an entree or sliced and served as an appetizer or hors d'oeuvre.
12 Fresh Asparagus Spears
4 four 0z. Boned, Skinned Chicken Breast Halves
1/4 cup of Shredded Swiss cheese
2 c Sliced Mushrooms
3 tb Chablis OR White Dry Wine
1 ts Lime Juice
1/2 tbsp Dried Whole Tarragon
1 tsp 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 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 Coated with 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 2-3 Min.
Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking Liquid,
Spoon Mushroom Sauce Over Rolls.