Chicken-Asparagus Rolls

12 Fresh Asparagus Spears

4 (4 0Z.) Boned, Skinned

Chicken Breast Halves

1/4 c (1 Oz.) Shredded Swiss

2 c Sliced Mushrooms

3 tb Chablis OR White Dry Wine

1 ts Lime Juice

1/2 tb Dried Whole Tarragon

1 ts 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.