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Chicken and Asparagus Roulades*

Active: 20 min
Total: 35 min

1 1/4 lb pkg thin-sliced boneless chicken breasts
12 thin sandwich-sized slices Swiss cheese
1 lb asparagus, woody ends snapped off; spears simmered in salted water until tender, then cooled

Heat oven to 350 degrees F. Line a rimmed baking sheet with foil.

Place 1 slice chicken on each of 4 sheets of plastic wrap. Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size. Cover with plastic wrap; pound to fuse pieces to slices and until evenly tick. Uncover; sprinkle with 1/4 tsp salt and 1/2 tsp pepper.

Top each with 3 slices cheese to 1/2 inch of edge. Place 1/4 the asparagus at narrower end. tightly roll up; secure with a wooden pick. Roll roulades in 1 1/2 Tbsp flour.

Heat 1 Tbsp oil in a large nonstick skillet. Add roulades; brown on all sides. Place on baking sheet. Bake 10-15 minutes until chicken is cooked through. carefully remove picks and slice.

Serves 4. Per roulade: 336 cal, 48 g pro, 5 g car, 1 g fiber, 14 g fat (8 g sat fat), 121 mg chol, 205 mg sod

Womans Day 2-17-04