Asparagus Stuffed Chicken Breasts
Ready In: 40 mins
Serves: 2
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon Dijon mustard
- 1 green onion, finely chopped
- 10 asparagus spears, trimmed
- fresh ground pepper, to taste
- 3 tablespoons butter flavored crackers, crushed (I use Keebler Club crackers)
Sauce
- 1⁄4 cup butter, cubed
- 2 egg yolks
- 2 teaspoons lemon juice
- 1 teaspoon water
- 1⁄8 teaspoon salt
- 1⁄4 cup almonds, slivered and toasted
Directions
- Heat oven to 350 degrees F.
- Flatten chicken to 1/4 inch thickness. Spread with mustard and sprinkle with onion.
- Place asparagus spears down the center of the chicken. Fold chicken over and secure with toothpicks if necessary.
- Place seam side down in an ungreased 8-in. square oven-safe dish. Pepper chicken to taste. Sprinkle with cracker crumbs.
- Bake uncovered at 350 for 20-25 minutes, or until chicken juices run clear. Keep chicken warm.
- For sauce, melt butter in a small saucepan. Gradually whisk in egg yolks, lemon juice, water, and salt.
- Cook sauce uncovered until mixture is thickened, stirring to prevent sticking and scorching.
- Remove toothpicks from chicken. Spoon sauce over chicken. Sprinkle with toasted almond slivers and serve.
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