Chicken Breast and Fresh Asparagus
4-6 boneless chicken breasts 4-6 Tbls. Butter
1½ lbs. Asparagus 1 lemon, sliced for garnish
1½ tsp. Freshly grated lemon rind 4-6 sprigs parsley
4-6 tsp. Margarine waxed paper
¼ -½ tsp. Dry mustard HOLLANDAISE SAUCE:
1/8-¼ tsp. Lemon black pepper
½ c. butter
3 egg yolks
3 Tbls.each, water and Lemon juice
pinch seasoned salt
pinch lemon pepper
pinch of garlic powder
Preheat oven to 375-degrees. Prepare asparagus by using a vege peeler to peel the outer layer from lower part of stem. Break off tough ends by bending each stalk til it breaks.
Steam until fork tender.
Place each chicken breast between 2 sheets of waxed paper, use a mallet to flatten each breast to ¼ inch thickness. Place 2-3 asparagus spears in the center of each breast; top with ¼ tsp. Lemon rind, 1 tsp. Margarine, a pinch each of dry mustard, lemon pepper.
Roll each breast and place seam-side down in a lightly greased 9 inch glass baking dish. Drizzle each breast with 1 Tbls.
Melted margarine; bake 20-30 minutes or until fork tender. Remove from oven and place on serving tray; top with Hollandaise sauce. Garnish with lemon slices and parsley.
Melt butter in small saucepan until it bubbles. Mix egg yolks, water and lemon juice in blender. Turn blender to high and very slowly add hot, melted butter. The sauce will thicken immediately. Add next 3 ingredients, season to taste.
Serve with/over lemon rice.
1 c. rice (not instant) salt to taste
1¾ c. water dash of lemon pepper
¼ c. lemon juice dash of garlic powder
In 2 qt. Sauce pan add all ingredients. Bring to a boil, reduce heat, cover and simmer 15-20 minutes. Or until all liquid is
absorbed. Fluff with fork and serve with chicken and asparagus.
Pairs Well With
"Topped with Hollandaise sauce!"
(also called heart attack on a plate:)
I found this recipe over 15 years ago and just loved it. Made it for my husband who loves Lemony rice so that was 'our' addition. Very elegant yet simple.