Ingredients
2 boneless skinless chicken breast halves (6 ounces each)1 tablespoon Dijon mustard1 green onion, finely chopped10 asparagus spears, trimmed3 tablespoons crushed butter-flavored crackersHOLLANDAISE SAUCE:1/4 cup butter, cubed2 egg yolks2 teaspoons lemon juice1 teaspoon water1/8 teaspoon salt1/4 cup sliced almonds, toasted
Preparation
Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of chicken; fold over and secure with toothpicks if necessary.
Place seam side down in an ungreased 8-in. square microwave-safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on high for 6-8 minutes or until chicken juices run clear. Keep warm.
For sauce, in a small microwave-safe bowl, melt butter. Gradually whisk in egg yolks, lemon juice, water and salt. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160° and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Discard toothpicks.
