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When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.
Edna Gerstner

Chicken and Asparagus Roulades

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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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