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Categories:Viewed: 36 - Published at: 4 years ago
Ingredients
- 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
- 1 (10 oz.) pkg. frozen asparagus spears, thawed and drained
- 1/2 medium red bell pepper, cut into 1/4-inch strips
Method
- Heat oven to 370°.
- 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.
