---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Chicken & Asparagus Roulades
  Categories: Poultry
       Yield: 1 servings
  
       4 sm Skinned and boned chicken
            -breast halves (about 2
            -pounds)
     1/4 ts Salt
     1/4 ts Onion powder
     1/4 ts Dried dill weed
       1 pk (10 ounces) frozen
            -asparagus spears, thawed
            -and drained
     1/2 md Red bell pepper, cut into
     1/4    Inch strips
            -Hollandaise Sauce
  
   Flatten each chicken breast half to l/4-inch thickness between plastic wrap
   or waxed paper. Mix salt, onion powder and dill weed; sprinkle over
   chicken. Place one-fourth of the asparagus spears and bell pepper strips
   crosswise on large end of each chicken breast half. Roll tightly; secure
   with toothpicks.
   
   Arrange roulades in square microwavable dish, 8 x 8 x 2 inches. Cover with
   waxed paper and microwave on high 7 to 9 minutes, rotating dish 1/2 turn
   after 3 minutes, until chicken is done. Let stand covered 3 minutes.
   
   Prepare Hollandaise Sauce; serve with chicken. Garnish with dill weed if
   desired.
   
   4 servings
   
   From the files of Al Rice, North Pole Alaska.    Feb 1994
  
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