Asparagus-Stuffed Chicken Breasts

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

Hollandaise Sauce:
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 F and is thickened,
stirring once. Spoon over chicken. Sprinkle with almonds. Remove
toothpicks. Yield: 2 servings.

TIP: Serve with Mandarin orange sections to round out the meal.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

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