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Asparagus-Stuffed Chicken Breasts

Want to turn chicken into restaurant-quality gourmet fare? You can’t get much quicker than Renee Smith’s Asparagus-Stuffed Chicken Breasts drizzled with a luscious lemony sauce and sprinkled with toasted almonds. “This easy microwave recipe has been a family favorite for many years,” writes Renee from Clinton Township, Michigan. TIP: Serve with Mandarin orange sections to round out the meal.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon Dijon mustard
  • 1 green onion, finely chopped
  • 10 asparagus spears, trimmed
  • 3 tablespoons crushed butter-flavored crackers
  • 1/4 cup butter, cubed
  • 2 egg yolks
  • 2 teaspoons lemon juice
  • 1 teaspoon water
  • 1/8 teaspoon salt
  • 1/4 cup sliced almonds, toasted


  • Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of chicken; fold over and secure with toothpicks if necessary.
  • Place seam side down in an ungreased 8-in. square microwave-safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on high for 6-8 minutes or until chicken juices run clear. Keep warm.
  • For sauce, in a small microwave-safe bowl, melt butter. Gradually whisk in egg yolks, lemon juice, water and salt. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160° and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Discard toothpicks.
Nutrition Facts
1 each: 495 calories, 39g fat (17g saturated fat), 321mg cholesterol, 696mg sodium, 13g carbohydrate (3g sugars, 3g fiber), 26g protein.

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  • katlaydee3
    Jul 2, 2017

    This was really good served with the Parmesan Orzo from the same issue. I bought the thin sliced cutlets, so there were 4 of them in a 9x13 inch Pyrex dish. I microwaved them for about 12 minutes just to be sure, and they turned out very moist and cooked through.

  • jaylyn12
    Jan 29, 2013

    No comment left

  • linda63
    Jun 17, 2006

    No comment left