chicken & asparagus roulades

1 Servings
4 smalls Skinned and boned chicken breast halves (about 2 pounds)
¼ teaspoon Salt
¼ teaspoon Onion powder
¼ teaspoon Dried dill weed
1 pack (10 ounces) frozen asparagus spears, thawed and drained
½ medium Red bell pepper, cut into
¼  Inch strips Hollandaise Sauce
 4 servings

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 ½ 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.

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

Similar recipes

Random recipe of the day

Double delicious chocolate chip bars

Follow us

 Subscribe in a reader