Chicken Oscar

Ingredients

4 boneless, skinless chicken breast halves
Salt & pepper for seasoning
2 Tbsp butter
12 asparagus spears
1 cup crab meat
Hollandaise Sauce

Directions

Place each chicken breast half between two sheets of plastic wrap or waxed paper, and pound to about 1/4 inch thickness. Season each breast half with a little salt and pepper.

In a large frying pan, melt the butter over medium high heat. Place the chicken in the frying pan, and cook about 5-6 minutes per side, until completely cooked. Remove the chicken from the pan, and cover to keep warm.

In a separate skillet, bring about 1 inch of water to a boil. Add the asparagus spears, and boil for 3-5 minutes. Remove the asparagus, and rinse immediately in cold water to stop the cooking.

Place each chicken breast half on a plate, top with 1/4 of the crabmeat, and 4 asparagus spears, and some of the hollandaise sauce.

Submitted By: Tim Sousa