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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

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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


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