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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.

2 ServingsPrep/Total Time: 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,

2 of 2

Asparagus-Stuffed Chicken Breasts (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 495 calories, 39 g fat (17 g saturated fat), 321 mg cholesterol, 696 mg sodium, 13 g carbohydrate, 3 g fiber, 26 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.