Asparagus-Stuffed Chicken Breasts |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Want to turn chicken into restaurant-quality gourmet fare? You canât get much quicker than Renee Smithâs Asparagus-Stuffed Chicken Breasts drizzled with a luscious lemony sauce and sprinkled with toasted almonds. âThis easy microwave recipe has been a family favorite for many years,â writes Renee from Clinton Township, Michigan. TIP: Serve with Mandarin orange sections to round out the meal. 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.
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