Hello, I am Marie. Today, I will show you a way to make brads chicken breast w/ asparagus and hollandaise recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brads chicken breast w/ asparagus and hollandaise Recipe
Brads chicken breast w/ asparagus and hollandaise is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Brads chicken breast w/ asparagus and hollandaise is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook brads chicken breast w/ asparagus and hollandaise using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Brads chicken breast w/ asparagus and hollandaise:
- Get 1 chicken breast
- Take 4 Oz asparagus
- Prepare Olive oil
- Take Mccormicks worchestershire pub burger seasoning
- Prepare 1 cup prepared hollandaise sauce
- Prepare slices Provalone cheese
- Make ready Paprika
Instructions to make Brads chicken breast w/ asparagus and hollandaise:
- Butterfly chicken breast in half. This way it is thinner, and will not dry out. Sprinkle both sides with Mccormicks seasoning. Let sit for a half hour.
- 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.
- 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.
- Plate chicken add asparagus. Fold chicken in half. Top with hollandaise. Sprinkle with paprika. Serve immediately. Enjoy.
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