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Chicken and Asparagus Roulades

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Chicken and Asparagus Roulades

We served up his chicken and asparagus roulades with a side … These are lovely to eat and very nicely presented; like that side dish of …

Chicken and Asparagus Roulades Recipe – Rowley’s Red Barn … GRILLED CHICKEN MARINADE | “I tried this marinade yesterday on boneless, skinless … so you like

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 ounces) 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

Instructions

Procedures: Heat oven to 375?. Remove excess fat from chicken; flatten each chicken breast half to
The 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 the on large end of each chicken breast half
. Roll tightly and secure with wooden picks. Place chicken,
seam sides down, an in a 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 a 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.

Keywords: Chicken and Asparagus Roulades

Written by Melissa Owens

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