Chicken and Asparagus Roulades


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


Heat oven to 375F. 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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