Chicken-Asparagus Rolls Recipe - Cooking Index
Chicken-Asparagus Rolls Recipe - Cooking Index
| 12 | Fresh asparagus spears | |
| 4 | Boned - skinned (4 0z.) | |
| Chicken breast halves | ||
| 1/4 cup | 59ml | Shredded Swiss - (1 oz.) |
| 2 cups | 474ml | Sliced mushrooms |
| 3 tablespoons | 45ml | Chablis or white dry wine |
| 1 teaspoon | 5ml | Lime juice |
| 1/2 tablespoon | 7.5ml | Dried whole tarragon |
| 1 teaspoon | 5ml | 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 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 stirring once. Stir in parsley.
To serve, remove chicken rolls from cooking liquid, spoon mushroom sauce over rolls.
Source:
Emeril Lagasse
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