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.