Chicken And Asparagus Roulades

• 4 small chicken breast halves (about 2 lb.), skinned and boned
• 1/4 tsp. salt
• 1/4 tsp. onion powder
• 1/4 tsp. dried dill weed
• 1 (10 oz.) pkg. frozen asparagus spears, thawed and drained
• 1/2 medium red bell pepper, cut into 1/4-inch strips

1. Heat oven to 370u0b0.
2. Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper.
3. Mix salt, onion powder and dill weed; sprinkle over chicken.
4. Place 1/4 of asparagus spears and pepper strips crosswise on large end of each chicken breast half.
5. Roll tightly and secure with wooden picks.
6. Place chicken, seam sides down in square pan, 8 x 8 x 2-inch sprayed with nonstick cooking spray. Cover and bake until chicken is done, about 30 minutes.
7. Prepare Mock Hollandaise Sauce.
8. Serve with chicken.
9. Garnish with snipped fresh dill weed, if desired.
10. Makes 4 servings with about 3 tablespoons sauce each.
11. Calories 265 and fat 10 g.

chicken, salt, onion powder, dill weed, red bell pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453609 (may not work)