1 box (6 ounces) quick-cooking long-grain and wild rice mix (optional)
4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
1 lemon
3 ounces goat cheese, softened or low fat motzarella cheese
1/2 cup loosely packed fresh mint leaves, chopped
3/4 pound thin asparagus, trimmed
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup low sodium chicken broth
Lemon wedges (optional)

-If are using rice, prepare rice mix as label directs.

-Meanwhile, cut along long side of chicken-breast half, cut chicken almost in half, making sure not to cut all the way through. Open breast half and spread flat like a book. Repeat with remaining chicken.

– From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, stir goat cheese or mozarella cheese, mint, and lemon peel until mixed.

– Spread goat-cheese mixture evenly on cut sides of breast halves. Place one-fourth of uncooked asparagus on a long side of each breast half. Roll up each breast half to enclose asparagus, allowing ends of stalks to stick out if necessary; secure with toothpicks. Sprinkle chicken roulades with pepper and salt.

– In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add rolls and cook, covered, 9 to 11 minutes or until chicken loses its pink color throughout, turning roulades to brown all sides.

-Transfer chicken rolls to cutting board; keep warm. To same skillet, add broth and lemon juice; heat to boiling, scraping up any browned bits. Remove skillet from heat.

-To serve, discard toothpicks from chicken rolls. Cut rolls crosswise into 1-inch-thick slices. Place each sliced roulade on a dinner plate; drizzle with pan sauce. Serve with rice and lemon wedges if you like. Add rice, if you are serving with rice.