From Betty Crocker’s Best of Healthy and Hearty Cooking
Preheat the oven to 375°F.
Remove excess fat from chicken; flatten each chicken breast half to ¼-inch thickness between plastic wrap. Mix salt, onion powder and dill weed; sprinkle over chicken. Place ¼ of asparagus spears and pepper strips crosswise on large end of each chicken breast half. Roll tightly and secure with wooden toothpicks. Place chicken, seam sides down, in square pan, 8 x 8 x 2 inches, sprayed with nonstick cooking spray. Cover and bake until chicken is done, about 30 min. Prepare Mock Hollandaise sauce; serve with chicken. Garnish with fresh dill weed sprigs.
MOCK HOLLANDAISE SAUCE
Heat butter 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.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 87 | ||
Calories from Fat: 64 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 19.3mg | 6 % | |
Sodium 82.4mg | 3 % | |
Potassium 96.9mg | 3 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.9g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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