Speedy Chicken a la Oscar

iVillage member monty251 shared this impressive chicken dish. This is perfect for a dinner party or special occasion - or to make an ordinary day special!

monty251 Le Marais Restaurant's

Speedy Chicken a la Oscar

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    Ingredients

    1 cup fresh or frozen asparagus 1/4 teaspoon pepper
    2 tablespoons water 1 tablespoon margarine or butter
    4 skinless, boneless chicken breasts; halved 1 tablespoon snipped chives
    1/4 teaspoon salt 2 tablespoon flour
    1 can (6 oz) crabmeat, drained, flaked and cartilage removed 1 cup milk
    1/4 teaspoon dried dill 3/4 teaspoon finely shredded lemon peel

    directions

    Prep: 40 min Total:
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    • 1

      Chicken: Place asparagus in an 8x8x2 inch microwave safe dish.

    • 2

      Add water and cover with plastic wrap, turning one corner to vent.

    • 3

      Cook on high for 2 to 3 1/2 minutes or until tender and then drain.

    • 4

      Set aside.

    • 5

      Pound chicken breast halves to form rectangle about 1/4 inch thick.

    • 6

      Sprinkle chicken with salt.

    • 7

      For filling, combine crabmeat, dill, and pepper.

    • 8

      Toss to mix.

    • 9

      Spoon 1/4 of the filing onto each breast half.

    • 10

      Arrange asparagus across the chicken breast.

    • 11

      Roll up each breast half, jelly-role style.

    • 12

      Secure with wooden toothpicks.

    • 13

      Arrange chicken rolls, seam side down, in same baking dish used to cook asparagus.

    • 14

      Cover with vented plastic wrap.

    • 15

      Cook on high for 6 to 8 minutes or until chicken in no longer pink, giving the dish a half-turn and rearranging the rolls after 4 minutes.

    • 16

      Sauce: Combine margarine or butter and chives.

    • 17

      Microwave uncovered on high for 30 to 40 seconds or until butter is melted.

    • 18

      Stir in flour, Add milk.

    • 19

      Return to microwave and cook uncovered for 3 to 5 minutes or until thickened and bubbly, stirring every minute until slightly thickened, then every 30 seconds.

    • 20

      Stir in lemon peel.

    • 21

      Serve sauce over chicken.

    • 22

      If desired, garnish with lemon wedges and dill.

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