***This recipe was found in Simple & Delicious magazine.***
Prep/Total Time: 25 minutes
Yield: 2 servings
2 boneless, skinless chicken breast halves (6 oz each)
1 T Dijon mustard
1 green onion, finely chopped
10 asparagus spears, trimmed
3 T crushed, butter-flavored crackers
Hollandaise Sauce:
1/4 C butter, cubed
2 egg yolks
2 tsp. lemon juice
1 tsp. water
1/8 tsp. salt
1/4 C sliced almonds, toasted
Flatten chicken to 1/4-inch thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of the chicken; fold over and secure with toothpicks if necessary.
Place seam side down in an ungreased 8-inch microwave-safe dish. Sprinkle with cracker crumbs (all over top of chicken). 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 degrees and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Remove toothpicks.
I have to say, I was once again surprised to be making a microwave dish, but I guess I've got to get used to that when cooking from this magazine. This was VERY yummy. My husband loved the mustard on the chicken and I loved the hollandaise sauce. HOWEVER, as you can see from the picture above, my hollandaise got a bit TOO thick. I thought I did the instructions exact, but I think our microwave was on too high of power. (We got a new microwave recently and I'm still learning all the ins and outs of it.) It wasn't as smooth as I wanted it to be, but it tasted delicious! Can't wait to try this again!
Family Chef's Grade: A
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