Asparagus Stuffed Chicken Breasts - cooking recipe

Ingredients

Chicken
2 boneless skinless chicken breasts
1 tablespoon Dijon mustard
1 green onion, finely chopped
10 asparagus spears, trimmed
fresh ground pepper, to taste
3 tablespoons butter flavored crackers, crushed (I use Keebler Club crackers)
Sauce
1/4 cup butter, cubed
2 egg yolks
2 teaspoons lemon juice
1 teaspoon water
1/8 teaspoon salt
1/4 cup almonds, slivered and toasted

Preparation

Heat oven to 350 degrees F.
Flatten chicken to 1/4 inch thickness. Spread with mustard and sprinkle with onion.
Place asparagus spears down the center of the chicken. Fold chicken over and secure with toothpicks if necessary.
Place seam side down in an ungreased 8-in. square oven-safe dish. Pepper chicken to taste. Sprinkle with cracker crumbs.
Bake uncovered at 350 for 20-25 minutes, or until chicken juices run clear. Keep chicken warm.
For sauce, melt butter in a small saucepan. Gradually whisk in egg yolks, lemon juice, water, and salt.
Cook sauce uncovered until mixture is thickened, stirring to prevent sticking and scorching.
Remove toothpicks from chicken. Spoon sauce over chicken. Sprinkle with toasted almond slivers and serve.