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
