Asparagus Stuffed Chicken Breasts

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts
• 1 tablespoon dijon mustard
• 1 green onion, finely chopped
• 10 asparagus spears, trimmed
• fresh ground pepper, to taste
• 3 tablespoons butter flavored crackers, crushed (i use keebler club crackers)
• 1/4 cup butter, cubed
• 2 egg yolks
• 2 teaspoons lemon juice
• 1 teaspoon water
• 1/8 teaspoon salt
• 1/4 cup almonds, slivered and toasted

Recipe

• 1 heat oven to 350 degrees f.
• 2 flatten chicken to 1/4 inch thickness. spread with mustard and sprinkle with onion.
• 3 place asparagus spears down the center of the chicken. fold chicken over and secure with toothpicks if necessary.
• 4 place seam side down in an ungreased 8-in. square oven-safe dish. pepper chicken to taste. sprinkle with cracker crumbs.
• 5 bake uncovered at 350 for 20-25 minutes, or until chicken juices run clear. keep chicken warm.
• 6 for sauce, melt butter in a small saucepan. gradually whisk in egg yolks, lemon juice, water, and salt.
• 7 cook sauce uncovered until mixture is thickened, stirring to prevent sticking and scorching.
• 8 remove toothpicks from chicken. spoon sauce over chicken. sprinkle with toasted almond slivers and serve.