asparagus-stuffed chicken breasts
(2 ratings)
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This is another recipe I got of the cd kitchen website. I just love asparagus and it goes well with chicken. I have not made this, but it sounds absolutely delicous.
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(2 ratings)
yield
2 serving(s)
prep time
10 Min
cook time
30 Min
Ingredients For asparagus-stuffed chicken breasts
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2boneless skinless chicken breast halves ( 6 oz. each )
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1 Tbspdijon mustard
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1green onion, finely chopped
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10asparagus spears, trimmed
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3 Tbspcrushed buttered -flavored crackers
- HOLLANDAISE SAUCE
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1/4 cbutter, cubed
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2egg yolks
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2 tsplemon juice
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1 tspwater
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1/8 tspsalt
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1/4 csliced almonds, toasted
How To Make asparagus-stuffed chicken breasts
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1Flatten chicken to 1/4 inch 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 inch square microwave-safe dish. Sprinkle with cracker crumbs. Microwave uncovered on high 6-8 minutes or until chicken juices run clear. Keep warm
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2For 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 160F and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Remove toothpicks.
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