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Asparagus-Stuffed Chicken Breasts

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

Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle

Printed from tasteofhome.com Sep 7, 2008

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Asparagus-Stuffed Chicken Breasts cont.

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.