Chicken & Asparagus Roulades

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.