Yield: 1 servings
Measure | Ingredient |
---|---|
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 \N | 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 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.
4 servings
From the files of Al Rice, North Pole Alaska. Feb 1994