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 -----