Chicken and Asparagus Roulades recipe

Ingredients:
4 small skinless boneless chicken breast halves -- (about 2
pounds)
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon
dried dill weed
1 (10 ounce) package frozen asparagus spears -- thawed
and drained
1/2 medium red bell pepper -- cut into (1/4-inch
strips)
Mock Hollandaise Sauce -- (recipe follows)
Fresh dill weed
sprigs -- if desired

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

Procedures:
Heat oven to 375º. 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, 8 × 8 × 2 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:

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.