Title: Chicken & Asparagus Roulades
Categories: Poultry
Yield: 1 Servings

4	sm	Skinned and boned chicken breast halves (about 2 pounds)
1/4	ts	Salt
1/4	ts	Onion powder
1/4	ts	Dried dill weed
1	pk	(10 ounces) frozen asparagus spears, thawed and drained
1/2	md	Red bell pepper, cut into
1/4		Inch strips Hollandaise Sauce

Flatten each chicken breast half to l/4-inch thickness between plastic wrap or waxed paper. Mix salt, onion powder and dill weed; sprinkle over chicken. Place one-fourth of the asparagus spears and bell pepper strips crosswise on large end of each chicken breast half. Roll tightly; secure with toothpicks.

Arrange roulades in square microwavable dish, 8 x 8 x 2 inches. Cover with waxed paper and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until chicken is done. Let stand covered 3 minutes.

Prepare Hollandaise Sauce; serve with chicken. Garnish with dill weed if desired.

4 servings

From the files of Al Rice, North Pole Alaska. Feb 1994

previous

next