Exactly how Cook Appetizing Brad's chicken breast w/ asparagus and hollandaise

Brad's chicken breast w/ asparagus and hollandaise. Add lemon juice, dry mustard and Tabasco to yolks. Same Series: Grilled chicken fillet with asparagus and sauce. Chicken breast wrapped in bacon close-up. horizontal.

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Preparation To Make of Brad's chicken breast w/ asparagus and hollandaise

1. Instructions. 1 of chicken breast.
2. Directions. 4 Oz of asparagus.
3. Step by step. of Olive oil.
4. Guidelines. of Mccormick's worchestershire pub burger seasoning.
5. Instructions. 1 cup of prepared hollandaise sauce.
6. Instructions. slices of Provalone cheese.
7. Detaile. of Paprika.

I like asparagus any which way, but drizzle a little (or more than a little) hollandaise over them? Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Add lemon juice, dry mustard and Tabasco to yolks.

To Make Brad's chicken breast w/ asparagus and hollandaise

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..

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. For the hollandaise: Melt the butter and skim off the foam. 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. 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.

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