| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 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 |
|
4 |
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
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