4 small skinned and boned chicken breast ha; lves (about 2 pounds)
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried dill weed
1 pkg (10 ounces) frozen asparagus spears; , thawed and drained
1/2 medium red bell pepper, cut into
1/4 inch strips hollandaise sauce
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.
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