Chicken and Asparagus Roulades

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Ingredients

4 small skinless boneless chicken breast halves -- (about 2 pounds)
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried dill weed
1 (10 ounce) package frozen asparagus spears -- thawed and drained
1/2 medium red bell pepper -- cut into (1/4-inch strips)
Mock Hollandaise Sauce -- (recipe follows)
Fresh dill weed sprigs -- if desired

MOCK HOLLANDAISE SAUCE
2 tablespoons reduced-fat margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
2/3 cup skim milk
1 egg yolk
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice

Procedures

Heat oven to 375?. Remove excess fat from chicken; flatten each chicken
breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix
salt, onion powder and dill weed; sprinkle over chicken. Place 1/4 of
asparagus spears and pepper strips crosswise on large end of each chicken
breast half. Roll tightly and secure with wooden picks. Place chicken,
seam sides down, in square pan, 8 ? 8 ? 2 inches, sprayed with nonstick
cooking spray. Cover and bake until chicken is done, about 30 minutes.
Prepare Mock Hollandaise Sauce; serve with chicken. Garnish with fresh
dill weed sprigs.

MOCK HOLLANDAISE SAUCE:

Heat margarine in 1-quart nonstick saucepan over low heat until melted.
Stir in flour and salt. Cook over low heat until mixture is smooth and
bubbly, stirring constantly; remove from heat. Mix milk and egg yolk until
smooth; stir into flour mixture. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Remove from heat; stir in lemon peel and lemon
juice.

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<h1>Chicken and Asparagus Roulades</h1>
 Ingredients :
 4 small skinless boneless chicken breast halves -- (about 2 pounds) 
1/4 teaspoon salt 
1/4 teaspoon onion powder 
1/4 teaspoon dried dill weed 
1 (10 ounce) package frozen asparagus spears -- thawed and drained 
1/2 medium red bell pepper -- cut into (1/4-inch strips) 
Mock Hollandaise Sauce -- (recipe follows) 
Fresh dill weed sprigs -- if desired 
 
MOCK HOLLANDAISE SAUCE 
2 tablespoons reduced-fat margarine 
1 tablespoon all-purpose flour 
1/4 teaspoon salt 
2/3 cup skim milk 
1 egg yolk 
1/2 teaspoon grated lemon peel 
2 teaspoons lemon juice 
 
 <hr hieght="1">
 Procudures
 Heat oven to 375?. Remove excess fat from chicken; flatten each chicken 
breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix 
salt, onion powder and dill weed; sprinkle over chicken. Place 1/4 of 
asparagus spears and pepper strips crosswise on large end of each chicken 
breast half. Roll tightly and secure with wooden picks. Place chicken, 
seam sides down, in square pan, 8 ? 8 ? 2 inches, sprayed with nonstick 
cooking spray. Cover and bake until chicken is done, about 30 minutes. 
Prepare Mock Hollandaise Sauce; serve with chicken. Garnish with fresh 
dill weed sprigs. 
 
MOCK HOLLANDAISE SAUCE: 
 
Heat margarine in 1-quart nonstick saucepan over low heat until melted. 
Stir in flour and salt. Cook over low heat until mixture is smooth and 
bubbly, stirring constantly; remove from heat. Mix milk and egg yolk until 
smooth; stir into flour mixture. Heat to boiling, stirring constantly. 
Boil and stir 1 minute. Remove from heat; stir in lemon peel and lemon 
juice. 
 
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