TURKEY ASPARAGUS ROLLUPS
Regi Dean's Recipes 08/22/99
Main Dish
Nita
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Chicken Breasts No skin/bone	4 
Dijon-style mustard	2 tsps.
Dry White Wine	1/4 cup
Ground Pepper	
Lowfat Mozzarella , shredded	1/2 cup
Minced Parsley & Shallots	2 TBS. ea.
Seasoned Salt	
Small Asparagus, cleaned 	12 - 16
Vegetable Oil	! TBSP.
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Pound chicken to the length of asparagus spears.  Spread each slice 
with 1/2 tsp. mustard.  Place 3 - 4 asparagus toward one end of long 
side of chiken fillet.  Sprinkle each with 2 TBS.  cheese and 1 1/2 tsp. 
each pasley and shallots.  Sprinkle with seasoned salt and pepper.  Roll 
up chicken to enclose asparagus.  Fasten with skewers or toothpicks.  
Brown chicken rolls in oil in oven-proof skillet.  Pour wine over turkey 
and sprinkle with seasoned salt and pepper. Bake at 350* 15 to 20 min. 
or until chicken is cooked but not dry.  If desired, add 2 TBS. water to 
pan drippings. Heat and serve over turkey rolls.  Serve with cooked 
rice or pasta.  Serves 4
NOTE:  LOOKS PRETTY TO SERVE ALL ON PLATTER ON A BED OF RICE.