Lemon Asparagus Chicken Rolls With Capellini - cooking recipe

Ingredients

4 boneless skinless chicken breasts
12 fresh asparagus spears
4 slices smoked gouda cheese
1 (1 1/4 ounce) packet hollandaise sauce
1 lemon, juice of
1/3 cup green onion top, chopped
1 lb cooked capellini

Preparation

Heat oven to 350. Place chicken breasts between 2 pieces of plastic and pound them flat and thin. Sprinkle with salt and pepper. Cut each of the asparagus spears in 1/2, set aside. Cut the slices of gouda cheese into strips, set aside.
Prepare hollandaise sauce as directed. When finished, pour 1/2 into a greased glass baking dish (9x9). Take one of the pounded breasts, place 6 pieces of asparagus in each and strips equalling 1 piece of cheese. Roll tightly around the asparagus and secure with a toothpick if needed. Pour remaining sauce over chicken rolls, pour lemon juice over that, and sprinkle green onions over the top. Cover with tinfoil and bake at 350 for 25 minutes or until chicken is tender. Uncover for 5 minutes to brown if needed. Serve with hot capellini noodles.
**Capers are a great option to the green onion tops**.