2 large chicken breasts
3 cloves garlic, minced
Asparagus bunch, washed, bottom 2 inches cut off, and spears cut in half
8 – 18 total toothpicks
Cooking oil
1 ¼ cup chicken broth
3 sprigs fresh thyme
Salt and pepper
Hollandaise:
3 egg yolks
2 tsp lemon juice
1/2 tsp dry mustard
Dash of hot sauce (optional)
1/2 cup melted butter
1/2 cup milk
Put chicken breasts on a cutting board, and using a sharp knife slice the chicken in half horizontally, so you have 4 thin chicken cutlets. Season each of the pieces of chicken on the side facing up with salt and pepper and then spread with minced garlic. Take about 4-5 pieces of asparagus, and roll the chicken around it. Secure the seam with a couple tooth picks. Once all chicken breasts are rolled with asparagus season the outsides with salt and pepper.
In a large frying pan, heat about a tbsp of oil over medium-high heat. Place chicken in the hot pan and turn to brown on all sides. Once the chicken is browned, turn the heat down to medium and add chicken broth and thyme. Let chicken simmer in the broth for about 10 minutes, turning once halfway through. Add the rest of the asparagus spears and continue to simmer and let the asparagus cook for about 5-7 more minutes (depending on how much crunch you like your asparagus to have.
While the chicken is simmering you can make the hollandaise sauce. In a small saucepan, beat the egg yolks with a whisk with no heat. Add the lemon juice, mustard powder and hot sauce to the egg yolks and whisk again to combine. Very slowly drizzle in the melted butter into the egg yolks while continuing to whisk. Once the butter is combined, place the saucepan over medium-low heat. Slowly whisk in milk until smooth. You want the sauce to come up to temperature but not boil, and stir occasionally. Just before the sauce wants to start bubbling remove from heat.
Serve the asparagus-stuffed chicken with hollandaise drizzled over top, and extra asparagus on the side.
