{"id":2759,"date":"1999-12-04T13:04:21","date_gmt":"1999-12-04T13:04:21","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/stuffed-chicken-with-hollandaise-sauce\/"},"modified":"1999-12-04T13:04:21","modified_gmt":"1999-12-04T13:04:21","slug":"stuffed-chicken-with-hollandaise-sauce","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/stuffed-chicken-with-hollandaise-sauce\/","title":{"rendered":"Stuffed Chicken with Hollandaise Sauce"},"content":{"rendered":"<div class=\"asset-body\">\n<p>2 boneless, skinless chicken breasts, split (about 3\/4 lb.)<br \/>\n1 Tbs. Dijon style mustard<br \/>\n1 tsp. minced shallot or onion<br \/>\n10 oz frozen asparagus, defrosted<br \/>\n1\/4 c. buttery cracker crumbs<br \/>\n1\/3 c. butter<br \/>\n2 Tbs. lemon juice<br \/>\n2 egg yolks<br \/>\n1\/8 tsp. salt<br \/>\n1\/4 c. sliced almonds, toasted<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Cover chicken breasts with plastic wrap &amp; pound lightly with meat mallet. Combine mustard &amp; shallots<br \/>\n spread evenly on inside of each chicken breast. Place 1\/4 of asparagus spears on each mustard coated side of chicken breast &amp; roll up. Coat roll ups with crumbs. Place, seam side down, in 8&#8243; square glass baking dish. Cover with vented plastic wrap. Microwave at 100% 6-7 minutes, or until chicken is tender. Let stand covered 3 minutes. For hollandaise sauce, place butter in 2 c. glass measuring cup. Microwave at 100% 45-60 seconds or until melted. Whisk in lemon juice, egg yolks &amp; salt.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 boneless, skinless chicken breasts, split (about 3\/4 lb.) 1 Tbs. Dijon style mustard 1 tsp. minced shallot or onion 10 oz frozen asparagus, defrosted 1\/4 c. buttery cracker crumbs 1\/3 c. butter 2 Tbs. lemon juice 2 egg yolks 1\/8 tsp. salt 1\/4 c. sliced almonds, toasted<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-2759","post","type-post","status-publish","format-standard","hentry","category-chicken"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2759","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2759"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2759\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}