Chicken and Asparagus Rounds

Chicken and Asparagus Rounds

This recipe is perfect for weeknights after a long day at work. It’s a simple, yet flavorful affair that does not take too long to prep, not to mention is a rather healthy meal. The recipe calls for 4 small skinless, boneless chicken halves, which is close to two pounds. Make sure to remove excess fat from the chicken and proceed to flatten the breast to ¼-inch of thickness. For flavor, the chicken in this meal will be seasoned with salt, onion powder, garlic powder, and dill weed.

Here at Kathey Jo’s Kitchen we elevated this meal with delicious asparagus and red bell peppers. All you’ll have to do here is cut the red peppers into ¼-inch strips, drain the asparagus spears, and place them crosswise on the large end of the chicken breast half. The chicken should be baked for approximately thirty minutes. Don’t forget to cover the pan as it’s baking in the oven so the chicken does not dry out and preserves it’s juices.

To accompany the chicken and veggies, you’ll want to try this mock hollandaise sauce. The trick about this sauce is maintaining a smooth finish. When you are preparing it, make sure the mixture is always smooth, no lumps, especially when melting down the margarine and stirring in the flour and salt. Once that is smooth, briefly take it off the heat before mixing in the milk and egg yolk. Trust me, it’s such a tasty sauce—you’ll thank me later!


  • 4 small skinless boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1⁄4 teaspoon garlic powder
  • 1/4 teaspoon dried dill weed
  • 1 (10 ounce) package frozen asparagus spears
  • 1/2 medium red bell pepper
  • Mock Hollandaise Sauce — (recipe follows)
  • Fresh dill weed sprigs — if desired


  • 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


  1. Heat oven to 375 degrees.
  2. Remove excess fat from chicken; flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper.
  3. Mix salt, onion powder and dill weed; sprinkle over chicken.
  4. Place 1/4 of asparagus spears and pepper strips crosswise on large end of each chicken breast half.
  5. Roll tightly and secure with wooden picks.
  6. Place chicken, seam sides down, in square pan, 8 × 8 × 2 inches, sprayed with nonstick cooking spray.
  7. Cover and bake until chicken is done, about 30 minutes.
  8. Prepare Mock Hollandaise Sauce; serve with chicken.
  9. Garnish with fresh dill weed sprigs.


  1. Heat margarine in 1-quart nonstick saucepan over low heat until melted.
  2. Stir in flour and salt.
  3. Cook over low heat until mixture is smooth and bubbly, stirring constantly; remove from heat.
  4. Mix milk and egg yolk until smooth; stir into flour mixture.
  5. Heat to boiling, stirring constantly.
  6. Boil and stir 1 minute.
  7. Remove from heat; stir in lemon peel and lemon juice.