Recipe - Chicken And Asparagus Roulades

4 small Skinned and boned chicken
breast halves (about 2
pounds)
One fourth teaspoon Salt
One fourth teaspoon Onion powder
One fourth teaspoon Dried dill weed
1 pack (10 ounces) frozen
asparagus spears, thawed
and drained
One half md Red bell pepper, cut into
One fourth Inch strips
Hollandaise Sauce

Flatten each chicken breast half to l/4inch thickness between plastic wrap
or waxed paper. Mix salt, onion powder and dill weed; sprinkle over
chicken. Place onefourth 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 One half 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.

4 servings

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini