Hello everybody, I hope you are having an incredible 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 am going to make it a little bit tasty. This will be really delicious.
Brad's chicken breast w/ asparagus and hollandaise is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Brad's chicken breast w/ asparagus and hollandaise is something which I have loved my entire life.
Add lemon juice, dry mustard and Tabasco to yolks. Stuffed chicken normally does not look as appetiting. 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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Get 1 chicken breast
- Prepare 4 Oz asparagus
- Prepare Olive oil
- Take Mccormick's worchestershire pub burger seasoning
- Get 1 cup prepared hollandaise sauce
- Make ready slices Provalone cheese
- Prepare Paprika
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. Add lemon juice, dry mustard and Tabasco to yolks. Try a recipe for boneless chicken breasts with a rich buttery Hollandaise sauce, served with hot cooked rice and steamed vegetables or salad.
Instructions 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.
Add lemon juice, dry mustard and Tabasco to yolks. Try a recipe for boneless chicken breasts with a rich buttery Hollandaise sauce, served with hot cooked rice and steamed vegetables or salad. 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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