2 boneless, skinless chicken breasts, split (about 3/4 lb.)
1 Tbs. Dijon style mustard
1 tsp. minced shallot or onion
10 oz frozen asparagus, defrosted
1/4 c. buttery cracker crumbs
1/3 c. butter
2 Tbs. lemon juice
2 egg yolks
1/8 tsp. salt
1/4 c. sliced almonds, toasted
Cover chicken breasts with plastic wrap & pound lightly with meat mallet. Combine mustard & shallots
spread evenly on inside of each chicken breast. Place 1/4 of asparagus spears on each mustard coated side of chicken breast & roll up. Coat roll ups with crumbs. Place, seam side down, in 8" square glass baking dish. Cover with vented plastic wrap. Microwave at 100% 6-7 minutes, or until chicken is tender. Let stand covered 3 minutes. For hollandaise sauce, place butter in 2 c. glass measuring cup. Microwave at 100% 45-60 seconds or until melted. Whisk in lemon juice, egg yolks & salt.
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