4 sm. chicken breasts, halved, skinned & boned (2 lbs.)
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. dill weed
10 oz. of asparagus, frozen or fresh (if frozen, thaw& drain them)
1/2 med. sized red bell pepper, cut into 1/4 inch strips

Oven temperature at 375 degrees. Flatten chicken breast halves to 1/4 inch thickness if necessary. Mix salt, onion powder and dill together and sprinkle over chicken. Place asparagus spears and red pepper slices crosswise over chicken (make sure that if the asparagus is fresh that they are thin!). Roll tightly, securing with wooden picks.

Place chicken in baking pan seam side down (baking pan should be oiled). Cover dish and bake until chicken is done (about 30 minutes). Prepare or heat a Hollandaise Sauce while chicken is cooking. Spoon hot-warm Hollandaise onto preheated dishes and then place Roulades on top of it. Serve with fresh sprig of dill on top (or chopped if you prefer it). Preparation time: 45 minutes. Serves: 4.