2 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon Dijon mustard
1 green onion, finely chopped
10 asparagus spears, trimmed
3 tablespoons crushed butter-flavored crackers
HOLLANDAISE SAUCE-
1/4 cup butter, cubed
2 egg yolks
2 teaspoons lemon juice
1 teaspoon water
1/8 teaspoon salt
1/4 cup sliced almonds, toasted
Instructions
Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle
with onion. Place asparagus spears down the center of chicken; fold
over and secure with toothpicks if necessary.
Place seam side down in an ungreased 8-in. square microwave-
safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on
high for 6-8 minutes or until chicken juices run clear. Keep warm.
For sauce, in a small microwave-safe bowl, melt butter. Gradually
whisk in egg yolks, lemon juice, water and salt. Microwave,
uncovered, at 30% power for 30 seconds or until mixture reaches
160 degrees F and is thickened, stirring once. Spoon over chicken.
Sprinkle with almonds. Remove toothpicks.
Originally Submitted
4/6/2011
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