Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, brad's chicken breast w/ asparagus and hollandaise. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Brad's chicken breast w/ asparagus and hollandaise is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Brad's chicken breast w/ asparagus and hollandaise is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have 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:

1. Get chicken breast
2. Get asparagus
3. Take Olive oil
4. Prepare Mccormick's worchestershire pub burger seasoning
5. Prepare prepared hollandaise sauce
6. Prepare Provalone cheese
7. Take Paprika

Get a recipe for asparagus Hollandaise with chopped boiled eggs and slices of ham. It's spring cuisine at its swoonworthy best. Place the asparagus and salt in a large soup pot or a special asparagus pot. Cover with cold water and bring to a boil.

Steps to make Brad's chicken breast w/ asparagus and hollandaise:

1. 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.
2. 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.
3. 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.
4. Plate chicken add asparagus. Fold chicken in half. Top with hollandaise. Sprinkle with paprika. Serve immediately. Enjoy.

Place the asparagus and salt in a large soup pot or a special asparagus pot. Cover with cold water and bring to a boil. Temper the heat slightly and allow to simmer for about. Toast the bread, then cut out circles, brush with remaining butter and place on the baking sheet, Top the toast with chicken, orange fillets and asparagus and finish with the hollandaise sauce. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.

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