Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, brad's chicken breast w/ asparagus and hollandaise. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Brad's chicken breast w/ asparagus and hollandaise is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Brad's chicken breast w/ asparagus and hollandaise is something which I have loved my whole life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we have to first prepare a few components. You can have brad's chicken breast w/ asparagus and hollandaise using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Brad's chicken breast w/ asparagus and hollandaise:
- Make ready 1 chicken breast
- Get 4 Oz asparagus
- Get Olive oil
- Get Mccormick's worchestershire pub burger seasoning
- Take 1 cup prepared hollandaise sauce
- Prepare slices Provalone cheese
- Make ready Paprika
Cook up Knorr's delicious Savory Chicken & Asparagus Hollandaise Sauce. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling. Season the outside of the chicken breasts with salt, pepper, garlic powder, and. For the hollandaise: Melt the butter and skim off the foam.
Step by Step to make Brad's chicken breast w/ asparagus and hollandaise:
- 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.
- 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.
- 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.
- Plate chicken add asparagus. Fold chicken in half. Top with hollandaise. Sprinkle with paprika. Serve immediately. Enjoy.
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. 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. 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.
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