Chicken Oscar

• 12 asparagus spears, about 1 lb total
• 4 boned skinless chicken breast halves (about 1.4 lb each)
• 3-4 tsp dried breadcrumbs
• 2 tsp butter
• 1/4 lb shelled cooked crab
• 1/2 to 2/3 cup hollandaise, warm
• Chive spears or minced chives

1. 1. snap tough ends from asparagus; rinse. Rinse chicken, pat dry, wrap with plastic and pound down until 3/8 to 1/2 inch thick.
2. 2. Put bread crumbs in pan. Add chicken, turning and patting to coat.
3. 3. Preheat overn to 350 degrees.
4. 4. melt butter in 12 inch nonstick frying pan over high heat. Add chicken and cook until browned on bottom, shaking pan to avoid scorching butter, about 2 minutes. Turn pieces over and cook 1 min longer.
5. 5. Set pan in oven and bake until chicken no longer pink in middle (cut to test), 7-9 minutes
6. 6. Meanwhile in 10-12 inch frying pan over high heat, bring 1 inch water to boil. 3 minutes before chicken is done add asparagus to boiling water. Cook until tender when pierced. Drain.
7. 7. Place chicken on warm plates. Top with crab and asparagus and pour hollandaise sauce over the top. Garnish with chives.

total, chicken, breadcrumbs, butter, crab, hollandaise, chive

Taken from www.epicurious.com/recipes/member/views/chicken-oscar-1276896 (may not work)