Cooking Recipe Chicken & Asparagus Roulades
Recipe Ingredients
Directions
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