Asparagus-Stuffed Chicken Breasts

• 2 boneless skinless chicken breast halves (6 oz ea)
• 1 Tbl Dijon mustard
• 1 green onion, finely chopped
• 10 asparagus spears, trimmed
• 3 Tbl 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

Directions

1. Flatten chicken into 1/4-in thickness. Spread w/ mustard; sprinkle w/onion.
2. Place asparagus spears down the center of the chicken; fold over & secure w/ toothpicks
3. Place chicken seam side down in an ungreased 8-in square microwave-safe dish.
4. Sprinkle w/ cracker crumbs.
5. Microwave, uncovered, on high for 6-8 minutes or until chicken juices run clear.
6. Keep warm.

For sauce

1. melt butter in a microwave-safe bowl.
2. Gradually whisk in egg yolks, lemon juice, water & salt.
3. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160 degrees F and is thickened, stirring onec.
4. Discard toothpicks.
5. Top chicken with sauce; sprinkle w/ almonds