---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Chicken & Asparagus
  Categories: Poultry
       Yield: 1 servings
  
       2    Chicken Breasts, deboned
            -and split
     1/2 c  Shredded Part-skim Mozzerela
       6    Asparagus Spears, washed and
            -sliced into 2-3 inch length
            Marinara Sauce (bottled or
            -fresh
            Rice or Small pasta
            Italian Seasonings (Garlic
            Plus your favorites)
            V small amount of light oil
            Toothpicks
  
   Flatten each chicken breast and season to taste. Sprinkle a little of the
   mozzerella at one end of each breast. Lay one (or two if they'll fit side
   by side) asparagus length on top, cross-wise Roll the breast up and secure
   with toothpicks...you should have a bundle of chicken rolled cylindrically
   around the spear (e.g. like paper towels on a cardboard roll). The
   mozzerella should be at the center ONLY, not distributed throughout the
   roll. Repeat for all breasts.
   
   Saute the breast-rolls in a LIGHTLY oiled frypan (as little as you can get
   	away with) until browned. Pour Marinara Sauce over it all and simmer until
   the chicken is cooked 	thoroughly. Stir occasionally to keep from sticking.
   Serve over Rice or pasta.......WARN your guests about the toothpicks!
   
   Enjoy!!! Lauretta
   
   I 'invented' this waaay back in grad school. It was the first time I didn't
   yelp “Aigh, shouldn't have used so much of, what was that spice?” I hope
   you enjoy it as much as I have enjoyed trying all the wonderful recipes
   posted here.
  
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