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Ingredients
- -Hollandaise Sauce
- 1/4 Inch strips
- 1/2 md Red bell pepper, cut into
- -and drained
- -asparagus spears, thawed
- 1 pk (10 ounces) frozen
- 1/4 ts Dried dill weed
- 1/4 ts Onion powder
- 1/4 ts Salt
- -pounds)
- -breast halves (about 2
- 4 sm Skinned and boned chicken
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Directions
Menge: 1 Portionen
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
Weitere Informationen zur Kategorie Asparagus.
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