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 Coatedwith 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.
   About 194 Calories Per Roll And 1/4 C. Sauce.
   (Fat 6.1. Chol. 79.)