3 whole chicken breasts, split, skinned & boned (1-1 1/2 lb.)
10 oz. fresh asparagus (about 18 stalks)
2 tbsp. olive oil
1 1/2 c. no-salt-added vegetable juice
White wine (optional)
1/4 c. onion, chopped
1 med. clove garlic, minced, to taste
2 tbsp. lemon juice
1/8 tsp. grated lemon peel
1 tbsp. cornstarch
Hot cooked rice

With meat mallet or dull edge of French knife, pound chicken breasts to 1/8 inch thickness. On each chicken breast, place about 3 asparagus stalks. Roll up; secure with toothpicks.

In 10 inch skillet over medium heat, in hot oil, cook roll-ups until browned on all sides. Stir in 1 1/4 cups vegetable juice, onion, garlic, lemon juice and peel. Reduce heat to low, cover. Simmer 25 minutes or until chicken is fork-tender, turning once during cooking.

In cup, stir together cornstarch and remaining vegetable juice. Pour into skillet. Cook, uncovered, until thickened, stirring occasionally. Remove toothpicks. Serve over hot cooked rice. Makes 6 servings.