Ingredients Jump to Instructions ↓

  1. 4 sm Skinned and boned chicken

  2. -breast halves (about 2

  3. -pounds)

  4. 1/4 ts Salt

  5. 1/4 ts Onion powder

  6. 1/4 ts Dried dill weed

  7. 1 pk (10 ounces) frozen

  8. -asparagus spears, thawed

  9. -and drained

  10. 1/2 md Red bell pepper, cut into 1/4 Inch strips

  11. -Hollandaise Sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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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