Nif's Asparagus Stuffed Chicken Breast With Hollandaise Sauce

Total Time
Prep 20 mins
Cook 30 mins

You'll think that you are being spoiled in a nice restaurant with this recipe. This was a Sandi Richards recipe that I changed just a little. Enjoy!

Ingredients Nutrition


  1. Asparagus Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken breast.
  2. Lay 3 spears of asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.
  3. Heat oil in a large flat frying pan at medium-high heat. Brown all sides of the rolled chicken.
  4. Add wine and chicken broth to pan after all the breasts have browned. Let simmer at medium heat, turning once, until liquid evaporates. Remove toothpicks!
  5. Hollandaise: Beat egg yolks with a whisk in a small stove top pot (no heat yet). Add lemon juice, dry mustard and Tabasco to yolks. Whisk together to combine.
  6. Melt butter until liquid, about 10 seconds. Very slowly drizzle the butter into egg yolks while whisking. Now place on medium-low heat.
  7. Slowly whisk in milk until smooth. Heat through while whisking. Remove from heat. Add a little more milk if you want it thinner.
  8. Serve chicken with Hollandaise sauce drizzled over top.
Most Helpful

Thank you, Nif! Amazing recipe and certainly fine dining quality! The chicken was moist and tender and full of flavour. I seasoned the chicken with salt and pepper and I cooked it covered the last 5 minutes. This is a keeper!

7Seven October 01, 2012

Very good, my family loved it. Thanks!

JFluckie August 09, 2011

Nif I made this a few weeks back For KK's Going Green Event and am just now getting around to post my review, for this I must apologize. I do have to thank you so very much for this recipe as I have never been able to make Hollandaise Sauce without it curdling and this is the first time it didn't. I did pound the chicken breast a bit to make it easier to roll, but otherwise my Boy Wonder and guests all raved about how wonderfully moist and delicious this dish was. Thank You for the great recipe.

Chabear01 April 28, 2010