Chicken-Asparagus roll-ups
Joan Bogart
ingredients
- 6 fresh or frozen asparagus spears (about 1/3 pound)
- 2 boneless, skinless chicken breast halves
- 2 TBSP grated low-fat mozzarella cheese
- 1 tsp olive oil
- Dash salt
- 3 TBSP white wine
- 1/4 tsp dried tarragon
- 1/4 tsp lemon pepper
directions
- 1
Trim asparagus, place in microwave-safe bowl. Cover and cook on high for 2 minutes. Drain; immerse in ice water, drain again; set aside.
- 2
Place chicken between 2 pieces of plastic wrap. Pound until 1/4-inch thick. Remove wrap.
- 3
Place 3 asparagus spears, crosswise, on one end of each chicken breast half, and sprinkle with cheese. Roll-up jellyroll-style; secure with toothpicks. Sprinkle with salt.
- 4
Heat oil in nonstick skillet over medium heat. Add chicken and cook until browned on all sides. Add wine, tarragon and lemon pepper. Reduce heat to low. Cover and simmer 15-20 minutes, or until chicken is tender
Source: Joan Bogart
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