Chicken & Asparagus Roulades
Chicken wrapped around asparagus served with hollandaise sauce.
Yield
4 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken breast halves, boneless, skinless
skinned, boned |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
dill weed
dried |
|
| 10 | ounces |
asparagus
frozen, thawed, drained |
|
| ½ | medium |
sweet red bell peppers
cut into 1/4 inch strips |
|
| 1 | x | Hollandaise Sauce (Original and Authentic Version) | |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken breast halves, boneless, skinless
skinned, boned |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
onion powder
|
|
| 1.3 | ml |
dill weed
dried |
|
| 289 | ml/g |
asparagus
frozen, thawed, drained |
|
| 0.5 | medium |
sweet red bell peppers
cut into 1/4 inch strips |
|
| 1 | x | Hollandaise Sauce (Original and Authentic Version) | |
Directions
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 ½ 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
You could also brown the roulades in a skillet and finish in a preheated 350℉ (180℃) F oven instead of using a microwave.
