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Asparagus-Stuffed Chicken Breasts Recipe

Asparagus-Stuffed Chicken Breasts Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional 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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.