ASPARAGUS-STUFFED CHICKEN BREASTS

Asparagus-Stuffed Chicken Breasts image

Provided by Lori Brown @labrown64

Categories Chicken

Number Of Ingredients 12

2 - boneless skinless chicken breast halves ( 6 oz. each )
1 tablespoon(s) dijon mustard
1 - green onion, finely chopped
10 - asparagus spears, trimmed
3 tablespoon(s) crushed buttered -flavored crackers
HOLLANDAISE SAUCE
1/4 cup(s) butter, cubed
2 - egg yolks
2 teaspoon(s) lemon juice
1 teaspoon(s) water
1/8 teaspoon(s) salt
1/4 cup(s) sliced almonds, toasted

Steps:

Flatten 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
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 160F and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Remove toothpicks.