← All recipes
Main Dishes · Chicken

Asparagus-Stuffed Chicken Breasts

Ingredients

  • 2 boneless skinless chicken breast halves (6 oz each)
  • 1 Tbl Dijon mustard
  • 1 green onion, finely chopped
  • 10 asparagus spears, trimmed
  • 3 Tbl crushed butter-flavored crackers

Hollandaise Sauce

  • 1/4 cup butter, cubed
  • 2 egg yolks
  • 2 tsp lemon juice
  • 1 tsp water
  • 1/8 tsp salt
  • 1/4 cup sliced almonds, toasted

Directions

  1. Flatten chicken to 1/4-inch thickness. Spread with mustard and sprinkle with onion.
  2. Place asparagus spears down the center of the chicken; fold over and secure with toothpicks.
  3. Place chicken seam-side down in an ungreased 8-inch square microwave-safe dish.
  4. Sprinkle with cracker crumbs.
  5. Microwave, uncovered, on high for 6 to 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, and salt.
  3. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160 degrees F and is thickened, stirring once.
  4. Discard toothpicks from chicken.
  5. Top chicken with sauce and sprinkle with almonds.