Best Chicken And Asparagus Roulades Recipes

CHICKEN AND ASPARAGUS ROULADES

Steps:

• Heat oven to 350 degrees. Spray a baking dish with cooking spray.
• Simmer asparagus pieces in hot water until tender, 5-7 minutes. Drain and rinse with cold water.
• Lay out the thinly sliced pieces of chicken breast and season with salt and pepper.
• Arrange slices of cheese to within 1/4 inch of the surface of the chicken.
• Divide asparagus pieces among the chicken slices. Starting at the small end begin rolling up the chicken and securing each with several toothpicks.
• Place in baking dish seam side up.
• Bake for 25-30 minutes or until cooked through. Slice if desired.

CHICKEN AND ASPARAGUS ROULADES

Steps:

• 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, 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 with fresh dill weed sprigs.Mock Hollandaise Sauce2 tablespoons reduced-fat margarine1 tablespoon all-purpose flour1/4 teaspoon salt2/3 cup skim milk1 egg yolk1/2 teaspoon grated lemon peel2 teaspoons lemon juiceHeat 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.1 Serving: Calories 265 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 145mg Sodium 420mg Carbohydrate 7g (Dietary Fiber 3g) Protein 36g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.