Asparagus-Stuffed Chicken Breasts
Want to turn chicken into restaurant-quality gourmet fare? You can’t get much quicker than Renee Smith’s Asparagus-Stuffed Chicken Breasts drizzled with a luscious lemony sauce and sprinkled with toasted almonds. “This easy microwave recipe has been a family favorite for many years,” writes Renee from Clinton Township, Michigan. TIP: Serve with Mandarin orange sections to round out the meal.
SERVINGS
|
2
|
CATEGORY
|
Main Dish
|
METHOD
|
Microwave
|
PREP |
15 min. |
COOK
|
10 min.
|
TOTAL
|
25 min.
|
INGREDIENTS
- 2 boneless skinless chicken breast halves (6 ounces each)
- 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
DIRECTIONS
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° and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Discard toothpicks. Yield: 2 servings.