Chicken-Asparagus Rolls

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 ¼ inch thickness.

Place 3 asparagus spears on each chicken breast; top with 1 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 and wine, lime juice and tarragon in a 1 qt. glass measure.

Microwave at high 2 to 3 min. stirring once.

Stir in parsley.

To serve, remove chicken rolls from cooking liquid, spoon mushroom sauce over rolls.