Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic wrap and pound to flatten to about 1/4-inch thick. Place in recloseable plastic bag. Pour in 4 Tbls marinade. Close bag and toss to coat well. Refrigerate for 20 minutes. In small bowl, combine vegetables and tarragon. Toss gently to mix. Drain chicken and lay flat on cutting board; discard leftover marinade. Divide vegetable mixture evenly over each breast. Roll up each breast, enclosing filling and place seam down in a circle in an 8-inch round glass dish. Spoon remaining 2 Tbls marinade over chicken; sprinkle with paprika. Cover with waxed paper. Microwave at HIGH for 6 minutes or until done, basting with sauce and turning roll-ups over about halfway through cooking time. Remove from microwave; let stand for 2 minutes. Serve with rice, apple slices and sweet potatoes. Refrigerate leftovers. Yield: 4 servings.
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