This recipe was really good. My hubby loves anything with asparagus so it was a hit with him!
Enjoy!
hugs,
peg
CHICKEN ASPARAGUS ROLL-UPS
3 whole chicken breasts, split, skinned & boned (1 to 1 1/2 lbs.)
6 oz. sliced low sodium Swiss cheese
10 oz. fresh asparagus (about 18 stalks)
2 tbsp. olive oil
1 1/2 c. no-salt-added vegetable juice
White wine (optional)
1/4 c. onion, chopped
1 med. clove garlic, minced, to taste
2 tbsp. lemon juice
1/8 tsp. grated lemon peel
1 tbsp. cornstarch
Hot cooked rice
With meat mallet or dull edge of French knife, pound chicken breasts to 1/8-inch thickness. On each chicken breast, place one slice of cheese with about 3 asparagus stalks. Roll-up; secure with toothpicks.
In 10-inch skillet over medium heat, in hot oil, cook roll-ups until
browned on all sides. Stir in 1 1/4 cups vegetable juice, onion,
garlic, lemon juice and peel. Reduce heat to low, cover. Simmer 25 minutes or until chicken is fork-tender, turning once during cooking.
In cup, stir together cornstarch and remaining vegetable juice. Pour into skillet. Cook, uncovered, until thickened, stirring occasionally.
Remove toothpicks. Serve over hot cooked rice.
Makes 6 servings.
Recipe source: A baker’s Delight yahoo group, submitted by Vicky
Enjoy!
hugs,
peg
CHICKEN ASPARAGUS ROLL-UPS
3 whole chicken breasts, split, skinned & boned (1 to 1 1/2 lbs.)
6 oz. sliced low sodium Swiss cheese
10 oz. fresh asparagus (about 18 stalks)
2 tbsp. olive oil
1 1/2 c. no-salt-added vegetable juice
White wine (optional)
1/4 c. onion, chopped
1 med. clove garlic, minced, to taste
2 tbsp. lemon juice
1/8 tsp. grated lemon peel
1 tbsp. cornstarch
Hot cooked rice
With meat mallet or dull edge of French knife, pound chicken breasts to 1/8-inch thickness. On each chicken breast, place one slice of cheese with about 3 asparagus stalks. Roll-up; secure with toothpicks.
In 10-inch skillet over medium heat, in hot oil, cook roll-ups until
browned on all sides. Stir in 1 1/4 cups vegetable juice, onion,
garlic, lemon juice and peel. Reduce heat to low, cover. Simmer 25 minutes or until chicken is fork-tender, turning once during cooking.
In cup, stir together cornstarch and remaining vegetable juice. Pour into skillet. Cook, uncovered, until thickened, stirring occasionally.
Remove toothpicks. Serve over hot cooked rice.
Makes 6 servings.
Recipe source: A baker’s Delight yahoo group, submitted by Vicky