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.
Asparagus Stuffed Chicken
Smear garlic on rough side of each chicken breast
Lay asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.
Heat oil in a large flat frying pan at medium-high heat.
Brown all sides of the rolled chicken.
Add wine and chicken broth to pan after all the breasts have browned.
Let simmer at medium heat, turning once, until liquid evaporates.
Cut tomatoes and cucumbers into chunks.
Place in a large serving bowl. Add onions, feta and olives.
Sprinkle spices all over, then drizzle with olive oil, lemon juice and red wine vinegar.
Toss and let stand in fridge.
Beat egg yolks with a whisk in a small stove top pot (no heat yet).
Add lemon juice, dry mustard and Tabasco to yolks. Whisk together to combine.
Melt butter in a mug or measuring cup in microwave until liquid, about 10 seconds.
Very slowly drizzle the butter into egg yolks while whisking.
Now place on medium-low heat.
Slowly whisk in milk until smooth. Heat through while whisking. Remove from heat.
(If you like your sauce a little runnier, add a little more milk).
Serve the lettuce on one half of the plate with Greek veggies on top.
Place a chicken breast on the other half and drizzle with Hollandaise.