Chicken & asparagus roulades

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 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

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