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*Stuffed Chicken

This was a fun challenge and I wanted to do something different with my chicken.


3 Chicken Breasts

15 Asparagus Spears

3 slices of cheese (swiss or your choice)

3 slices of deli ham


2 Tablespoons Ketchup

1 teaspoon Mustard

1 Tablespoon Olive Oil

1 Tablespoon Soy Sauce

Salt & Pepper, to taste

Hollandaise Sauce:

1/2 Cup Firm Butter

3 Egg Yolks

1 Tablespoon Lemon Juice


  1. Butterfly the chicken breasts and flatten them. Season with Salt & Pepper and place ham and cheese slices on top.

2. Blanch the asparagus by placing spears in boiling hot water for 2 minutes, then moving to an ice bath for 30 seconds. Add 5 spears per chicken breast.

3. Roll chicken breasts together; fix them with toothpicks if necessary.

4. Mix together all ingredients for marinade and brush it over rolled chicken.

5. Grill the chicken rolls over medium until internal temperature is 165*. Cook on both sides until brown and crispy. When turning, brush with more marinade.

Directions for Hollandaise Sauce:

  1. In a small saucepan, vigorously stir egg yolks with a wire whisk and add lemon juice. Add 1/4 Cup of Butter (in small cubes). Heat over very low heat, stirring constantly until butter is melted.

  2. Add remaining 1/4 Cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling. If the sauce curdles (mixture begins to separate), add about 1 Tablespoon of boiling water and beat vigorously with wire whish or hand beater until it's smooth.

Cover cooked chicken with hollandaise sauce and enjoy!

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