Recipe for...Chicken and Asparagus Roulades


Recipe for... chicken recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Chicken and Asparagus Roulades This recipe is rated : 1 Recipe 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 Cooking Procedures 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: d pepper. 1 small onion. Milk soups are both appetizing and nutritious. The basis of all is milk, thickened and seasoned by the addition of vegetables boiled, and pressed through a sieve. Milk soup with thickening of cornstarch, potato starch, barley flour or arrow root and vegetable pulp should be usually of the consistency of cream. More of the pulp of the vegetable put through a coarse sieve, with a little water or milk makes a paste which is called a puree. Chowder contains fish,
© 2008