Chicken And Asparagus Roulades
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 4 | Skinned and boned chicken | |
| breast halves about 2 | ||
| pounds | ||
| 1/4 | t | Salt |
| 1/4 | t | Onion powder |
| 1/4 | t | Dried dill weed |
| 1 | 10 ounces frozen | |
| asparagus spears thawed | ||
| and drained | ||
| 1/2 | Red bell pepper, cut into | |
| 1/4 | Inch strips | |
| Hollandaise Sauce | ||
| servings |
INSTRUCTIONS
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. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God: He holds the future…”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1082
Calories From Fat: 163
Total Fat: 18.4g
Cholesterol: 292.4mg
Sodium: 10177.2mg
Potassium: 6675.8mg
Carbohydrates: 85.4g
Fiber: 34.3g
Sugar: 2.5g
Protein: 166.6g