Chicken and Asparagus Roulades
Chicken And Asparagus Roulades is an moderately easy dinner. Made with 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 and 1 (10 oz.) pkg. frozen asparagus spears, thawed and drained, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Heat oven to 370Β°.
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 x 8 x 2-inch sprayed with nonstick cooking spray. Cover and bake until chicken is done, about 30 minutes.
Prepare Mock Hollandaise Sauce.
Serve with chicken.
Garnish with snipped fresh dill weed, if desired.
Makes 4 servings with about 3 tablespoons sauce each.
Calories 265 and fat 10 g.
π· Perfect Pairings
Complete your meal with these
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