Chicken Asparagus Rolls

• 2 boneless skinless chicken breasts
• 12 asparagus spears (medium thickness)
• 1 can chicken stock
• 2 Tbsp. fresh lemon juice
• white wine (optional)
• hollandaise sauce

1. Slightly flatten chicken breasts and cut each half into 3 equal strips lengthwise.
2. Wash asparagus and trim ends to make all about 7-inches long.
3. Place spears in flat pan.
4. Sprinkle with lemon juice and let sit 10 to 15 minutes.
5. Wrap chicken in spiral fashion around each spear and secure with toothpicks.
6. In shallow, wide skillet heat chicken broth and enough wine or water to barely cover chicken rolls.
7. Heat to gentle boil.
8. Add chicken rolls and poach 10 to 15 minutes.
9. Remove toothpicks.
10. Arrange on platter and pour hollandaise down center.
11. Serve left hollandaise on side.

chicken breasts, chicken stock, lemon juice, white wine, hollandaise sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382476 (may not work)