Chicken Asparagus Rolls
1 Tsp. crushed fresh garlic
1 Tbsp. minced fresh dill
4 large boneless skinless chicken breast
halves, pounded to ¼” thickness
16 fresh asparagus spears, trimmed
¼ Cup dry white whine
2 Whole wheat rolls, each 6” long,
cut into ½ inch slices
¼ Cup nonfat mayo
¼ Cup nonfat sour cream
2 Tbsp. Dijon mustard
Spread the garlic and dill over top of each chicken breast. Top with 4 asparagus spears, roll the chicken around the spears, and secure with a wooden toothpick.
Pour the wine into bottom of a steamer and arrange the chicken rolls in the steamer basket. Cover and cook 12-15 minutes or until chicken is done. Cover and refrigerate until ready to serve.