Chicken and Asparagus Roulades

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> Chicken and Asparagus Roulades

> Serves 4

>

> 4 small boneless skinless chicken breast halves (about 2 pounds)

> 1/4 tsp salt

> 1/4 tsp onion powder

> 1/4 tsp dried dill weed

> 1 (12-oz) can frozen asparagus spears, thawed and drained

> 1/2 medium red bell pepper, cut into 1/4-inch strips

> Mock Hollandiase Sauce (see recipe below)

> Fresh dill weed sprigs, if desired

>

> Heat oven to 375 deg F. 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, 8x8x2 inches, sprayed with nonstick cooking spray. Cover and

>

> bake until chicken is done, about 30 minutes. Prepare Mock Hollandaise

> Sauce;

> serve with chicken. Garnish wih fresh dill weed sprigs.

>

> Mock Hollandaise Sauce

> 2 tbsps reduced-fat margarine

> 1 tbsp all-purpose flour

> 1/4 tsp salt

> 2/3 cup skim milk

> 1 egg yolk

> 1/2 tsp grated lemon peel

> 2 tsps lemon juice

>

> 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.

> Calories 265;Fat 10g;Chol 145mg;Sodium 420mg;Carbs 7gFiber 3g;Protein 36g

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> Betty Crocker's Best of Healthy &Hearty Cooking

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