Tuesday, April 22, 2008

Chicken Roll-ups with Swiss Cheese, Asparagus and Mushrooms

Start by sauteing 4-5 oz. sliced mushrooms and set them aside.  Wrap asparagus spears in a damp paper towel and cook in the microwave for 2 min.  Pound the boneless skinless chicken breasts until they are about 1/16th in. thick, pretty thin in other words.  Season them with salt and pepper.  Put a slice of cheese, 3 asparagus spears and some of the mushrooms on each breast, roll them and secure them with a skewer.  Rub the outside lightly with olive oil and cook on the grill for about 20 min, turning them once.  We served them with a green salad and roasted red skin potatoes.



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