Hello, I am Elise. Today, I’m gonna show you how to make brad’s chicken breast w/ asparagus and hollandaise recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brad’s chicken breast w/ asparagus and hollandaise Recipe
Brad’s chicken breast w/ asparagus and hollandaise is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Brad’s chicken breast w/ asparagus and hollandaise is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook brad’s chicken breast w/ asparagus and hollandaise using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Brad’s chicken breast w/ asparagus and hollandaise:
- Prepare 1 chicken breast
- Make ready 4 Oz asparagus
- Make ready Olive oil
- Get Mccormick’s worchestershire pub burger seasoning
- Get 1 cup prepared hollandaise sauce
- Make ready slices Provalone cheese
- Make ready Paprika
Instructions to make Brad’s 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 Mccormick’s 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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