all recipes plus Uncategorized How to Prepare Appetizing Brad's chicken breast w/ asparagus and hollandaise

How to Prepare Appetizing Brad's chicken breast w/ asparagus and hollandaise

Brad's chicken breast w/ asparagus and hollandaise. Stuffed chicken normally does not look as appetiting. chicken brst-w-asparagus nutrition facts and nutritional information. Same Series: Grilled chicken fillet with asparagus and sauce. Chicken breast wrapped in bacon close-up. horizontal.

Brad's chicken breast w/ asparagus and hollandaise Toast the bread, then cut out circles, brush with remaining butter and place on the baking sheet, Top the toast with chicken, orange fillets and asparagus and finish with the hollandaise sauce. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. You can have Brad's chicken breast w/ asparagus and hollandaise using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Brad's chicken breast w/ asparagus and hollandaise

  1. You need 1 of chicken breast.
  2. Prepare 4 Oz of asparagus.
  3. You need of Olive oil.
  4. It’s of Mccormick's worchestershire pub burger seasoning.
  5. You need 1 cup of prepared hollandaise sauce.
  6. You need slices of Provalone cheese.
  7. It’s of Paprika.

Boneless chicken breasts are rolled around fresh asparagus spears and provolone cheese, then given a Dijon mustard flavored coating and a topping of crisp Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Try a recipe for boneless chicken breasts with a rich buttery Hollandaise sauce, served with hot cooked rice and steamed vegetables or salad. The chicken breasts may be poached in water or seasoned lightly with salt and pepper and then sauteed in butter until browned and cooked through. Elegant steamed asparagus served with a Hollandaise butter sauce.

Brad's chicken breast w/ asparagus and hollandaise instructions

  1. Butterfly chicken breast in half. This way it is thinner, and will not dry out. Sprinkle both sides with Mccormick's seasoning. Let sit for a half hour..
  2. Meanwhile heat a griddle. Cut off the tough end of the asparagus. Add a little oil. Add asparagus and season with salt and pepper. Cook turning often until tender crisp..
  3. Heat a LG fry pan on med low heat. Add a little oil. Lay chicken flat in the pan. Fry until golden brown on one side. Flip over. Add a tbs of butter. Baste with the melted butter. Cook until just done. A couple minutes before taking chicken out of the pan, add cheese on top so it can melt..
  4. Plate chicken add asparagus. Fold chicken in half. Top with hollandaise. Sprinkle with paprika. Serve immediately. Enjoy..

Perfect for Mothers Day or a special breakfast, or a side for a special dinner! I like asparagus any which way, but drizzle a little (or more than a little) hollandaise over them? Snap the tough ends off the asparagus. The ends may be discarded, or reserved to Steam asparagus until tender (not mushy) and drain. Asparagus should be a bright green rather than an olive color.

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