Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

4 servings

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

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