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Chicken and Asparagus Roulades

Chicken and Asparagus Roulades

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 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 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

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Preparation
  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.

MOCK HOLLANDAISE SAUCE:

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.

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