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Chicken And Asparagus Roulades
YIELDS:
1 servings
INGREDIENTS:
4 sm Skinned and boned chicken 1 pk (10 ounces) frozen
-breast halves (about 2 -asparagus spears, thawed
-pounds) -and drained
1/4 ts salt  Talking about salt ... salt has actually become very trendy among chefs. You've got Baltic salt, you got smoked sea salt, Israeli sea salt, coshure salt and of course, last but not least, our favourite table salt.
What are you gonna use these salts for? Table salt is iodized, it's used in everything that we season. It's going to be hard pressed to find yourself a recipe that does not call for salt.
We're looking at coarse sea salts, we're sprinkling those over carpaccios, we're finishing dishes with it. And last, our coshure salt is what we're always using for pickling, for brining, for making our proshudos, for something that's going to suck the moisture out of proteins. That's basically the components of what your different salts do. 1/2 md Red bell pepper, cut into
1/4 ts Onion powder 1/4 Inch strips
1/4 ts Dried dill weed -Hollandaise Sauce
DIRECTIONS:
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 Black and white peppercorns ... the predominant most used season in the world, next to salt.
It can come in mildly ground, medium ground or very coarse. It's very, very spicy, very hot. You're going to use it to pretty much season all your dishes, but remember, add a little, you can always add more. 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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