Chicken-Asparagus Rolls
Submitted by monroe
Flattened chicken breasts stuffed with asparagus spears and Swiss cheese, rolled tight, and topped with a white wine-mushroom sauce spiked with tarragon and lime. Elegant, light, and ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThese little chicken rolls look like they belong on a fine dining plate, but the whole thing comes together in under an hour using your microwave.
Each breast gets pounded thin, layered with fresh asparagus and nutty Swiss cheese, then rolled up and cooked until the cheese melts into the tender spears inside.
The real star is the sauce: sliced mushrooms simmered in dry white wine with a squeeze of lime and a whisper of tarragon.
Spoon it over the rolls, scatter fresh parsley on top, and watch jaws drop when you tell them it was a weeknight dinner.
Pro Tips
- Flatten the chicken breasts to an even ¼ inch so they roll without cracking. Use the flat side of a meat mallet, not the textured side.
- Snap the asparagus at the natural breaking point and peel the remaining stalks for a more tender bite inside the roll.
- Place the rolls seam-side down so they hold together during cooking without the toothpicks doing all the work.
- Let the rolls rest covered for a full 5 minutes after cooking. This lets the juices redistribute so they don’t run out when you slice.
Ingredients
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.
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