Serves: 4
Total Calories: 147
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 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
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.
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.
This Chicken and Asparagus Roulades recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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