Recipe of Quick Brad's chicken breast w/ asparagus and hollandaise Cooking Basics for Newbies

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, brad's chicken breast w/ asparagus and hollandaise. It is one of my favorites food recipes. This time, 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 recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Brad's chicken breast w/ asparagus and hollandaise is something which I have loved my entire life. They are fine and they look fantastic.

Top baked-chicken-breast-with-asparagus recipes just for you. Lemon Garlic Baked Chicken BreastClean and Delicious. Meanwhile, steam asparagus to desired degree of doneness (prefer al dente). Prepare hollandaise sauce according to package directions.

To begin with this recipe, we have to 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 cook it.

The ingredients needed to make Brad's chicken breast w/ asparagus and hollandaise:

1. Get 1 chicken breast
2. Take 4 Oz asparagus
3. Make ready Olive oil
4. Take Mccormick's worchestershire pub burger seasoning
5. Make ready 1 cup prepared hollandaise sauce
6. Get slices Provalone cheese
7. Make ready Paprika

Add lemon juice, dry mustard and Tabasco to yolks. Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. For the hollandaise: Melt the butter and skim off the foam.

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.

Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. 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. Boneless chicken breasts are rolled around fresh asparagus spears and provolone cheese, then given a Dijon mustard flavored coating and a topping of crisp Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Try a recipe for boneless chicken breasts with a rich buttery Hollandaise sauce, served with hot cooked rice and steamed vegetables or salad.

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