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Asparagus Stuffed Chicken with Hollandaise and Greek Salad

Food Network Canada
YIELDS
4 servings

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.

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Ingredients

Asparagus Stuffed Chicken

4
– 6 chicken breasts
1
tsp prepared garlic per breast (or chop your own)
2
– 3 pieces asparagus per chicken breast
8
– 18 total toothpicks
1
tsp olive oil (or cooking spray)
½
cup dry white wine (can be non-alcoholic)
1 10
oz can chicken broth

Greek Salad

3
Roma tomatoes
½
English cucumber
¼
red sweet onion, slivered
¾
cup feta cheese, crumbled.
½
cup black olives
½
tsp lemon pepper
1
tsp oregano
½
tsp thyme leaves
1
clove garlic, minced
3
Tbsp olive oil
2
Tbsp lemon juice
1
tsp red wine vinegar
1
red leaf lettuce

Hollandaise

3
egg yolks
2
tsp lemon juice
½
tsp dry mustard
1
tsp Tabasco sauce (optional)
½
cup melted butter
½
cup 1% milk
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Directions

Step 1

Smear garlic on rough side of each chicken breast

Step 2

Lay asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.

Step 3

Heat oil in a large flat frying pan at medium-high heat.

Step 4

Brown all sides of the rolled chicken.

Step 5

Add wine and chicken broth to pan after all the breasts have browned.

Step 6

Let simmer at medium heat, turning once, until liquid evaporates.

Step 7

Cut tomatoes and cucumbers into chunks.

Step 8

Place in a large serving bowl. Add onions, feta and olives.

Step 9

Sprinkle spices all over, then drizzle with olive oil, lemon juice and red wine vinegar.

Step 10

Toss and let stand in fridge.

Step 11

Beat egg yolks with a whisk in a small stove top pot (no heat yet).

Step 12

Add lemon juice, dry mustard and Tabasco to yolks. Whisk together to combine.

Step 13

Melt butter in a mug or measuring cup in microwave until liquid, about 10 seconds.

Step 14

Very slowly drizzle the butter into egg yolks while whisking.

Step 15

Now place on medium-low heat.

Step 16

Slowly whisk in milk until smooth. Heat through while whisking. Remove from heat.

Step 17

(If you like your sauce a little runnier, add a little more milk).

Step 18

Serve the lettuce on one half of the plate with Greek veggies on top.

Step 19

Place a chicken breast on the other half and drizzle with Hollandaise.

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