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