Clay's Kitchen : Chicken Recipes

Chicken Recipes

Asparagus-Stuffed Chicken Breasts

Recipe from: Beth Layman
Servings: 2

For the Chicken:
2 boneless skinless chicken breast halves, about 6 ounces each
1 tablespoon Dijon mustard
1 green onion, finely chopped
10 asparagus spears, trimmed
3 tablespoons crushed butter-flavored crackers

For the Hollandaise Sauce:
¼ cup butter, cubed
2 egg yolks
2 teaspoons lemon juice
1 teaspoon water
⅛ teaspoon salt
¼ cup sliced almonds, toasted

Flatten chicken to ¼ inch thickness. Spread with mustard and sprinkle with onion. Place asparagus spears down the center of chicken and 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°F and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Remove toothpicks.

Note:
Serve with Mandarin orange sections to round out the meal.

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