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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, brad's chicken breast w/ asparagus and hollandaise. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Brad's chicken breast w/ asparagus and hollandaise is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Brad's chicken breast w/ asparagus and hollandaise is something that I have loved my whole life.

Add lemon juice, dry mustard and Tabasco to yolks. Top baked-chicken-breast-with-asparagus recipes just for you. Lemon Garlic Baked Chicken BreastClean and Delicious. Stuffed chicken normally does not look as appetiting.

To get started with this recipe, we must prepare a few ingredients. You can have brad's chicken breast w/ asparagus and hollandaise using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Brad's chicken breast w/ asparagus and hollandaise:
  1. Take 1 chicken breast
  2. Get 4 Oz asparagus
  3. Take Olive oil
  4. Prepare Mccormick's worchestershire pub burger seasoning
  5. Get 1 cup prepared hollandaise sauce
  6. Take slices Provalone cheese
  7. Make ready Paprika

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.

Steps 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.

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. Elegant steamed asparagus served with a Hollandaise butter sauce. Perfect for Mothers Day or a special breakfast, or a side for a special dinner! I like asparagus any which way, but drizzle a little (or more than a little) hollandaise over them?

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