Recipe: Chicken and Asparagus Roulades

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

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 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.


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