|Chicken breast halves||4 , skinned and boned|
|Garlic powder||1⁄4 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Mozzarella cheese slice||2 Ounce, halved|
|Frozen asparagus spears||10 Ounce, drained and thawed|
|Grated parmesan cheese||2 Teaspoon|
Place each chicken breast between two sheets of waxed paper.
Flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle with garlic powder, rosemary, and salt.
Place one slice of cheese in center of each piece of chicken.
Top with one-fourth of asparagus spears.
Roll up lengthwise, secure with wooden picks.
Sprinkle each chicken roll with paprika.
Place chicken, seam side down, in a lightly greased 10-inch pieplate, cover with heavy-duty plastic wrap.
Microwave at MEDIUM HIGH (70% power) for 3 minutes.
Sprinkle chicken rolls with Parmesan.
Cover with plastic wrap.
Microwave at MEDIUM HIGH for 3 to 5 minutes or until done; give the dish a half-turn at 2-minute intervals.
Garnish with parsley, if desired.