Yield: 1 servings
|4 smalls||Skinned and boned chicken breast halves (about 2 pounds)|
|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|
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