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May 2, 2014

Yogurt-Breaded Chicken, Asparagus, & Hollandaise Sauce

Yogurt-Breaded Chicken, Asparagus, & Hollandaise Sauce I first heard mention of hollandaise sauce when I watched Julie & Julia, and the Meryl-Streep Julia Child described it so gloriously that it made my mouth water and made me vow to myself that I would, indeed, attempt the sinful concoction at least once before I die.

And now I can finally check it off my bucket list. Because I made it, and it is, in fact, monstrously good. And I say monstrously because of the monstrous amount of butter that goes into it. Consider yourself fairly warned of butter intoxication. If any of you at this time desire to turn back, you may do so now.

To the rest of you dear fellow butter lovers who remain, let us press on!

This is a great dish to make now in the springtime, since asparagus is in season and… and… well, that’s really the only reason, I suppose. It struck me as a springtime dish, and that’s good enough for me.  The chicken is incredibly moist with a satisfying, crunchy outside, and it just pairs so nicely with the fresh asparagus and decadent hollandaise sauce. Springtime or not, you will love this. I just know it! Okay, maybe not if you’re a vegetarian. Or if you don’t like asparagus… or butter. But otherwise, you’ll love it!

First, pat your chicken breasts dry with a paper towel, or else the yogurt won’t stick. Cut your chicken into individual-sized servings, if you need to. pat chicken dry

Sprinkle ‘em with a bit of salt & pepper. salt & pepper

Place a big heap of plain yogurt in a bowl.

yogurt Make a mixture of panko (Japanese bread crumbs), a pinch of garlic powder, parsley, basil, salt, black pepper, and a bit of Parmesan cheese… panko

Now coat each chicken breast in the yogurt…
coat in yogurt

…and then the seasoned panko.

coat in panko coat in panko2 Place the chicken in a greased casserole dish… 9x13

…and drizzle with a bit of olive oil.  olive oil

Throw these in the oven at 350° F for oh… 20-22 minutes or so, or until cooked through.

While the chicken is baking, let’s get started on that infamous hollandaise sauce.

First, bring some water to a simmer in a medium-sized pot. This will be the bottom half of our double boiler.  If you’ve never used a double boiler before, alls it is is a glass or stainless steel bowl full of some sort of delicate ingredients, placed over a pot of boiling water. The heat from the boiling water will gently heat the contents of the glass bowl. A double boiler is used when the contents you’re cooking are heat-sensitive and could get ruined if exposed to too much heat. Too much information? Okay…

Note: Make sure that the water isn’t so high that it will touch the bottom of your glass bowl.

Now slice up a lemon and squeeze out a tablespoon of juice. lemon

And crack 4 egg yolks into a large mixing bowl to be used as the top half of our double boiler. eggs & lemon

And add the lemon juice. add lemon

Now whisk ‘em together! Whisk it like crazy until it’s thickened up a bit (this takes a few minutes of whisking).  whisk eggs & lemon

You’ll definitely be getting a pre-meal workout here.  Whew! We are really working for that hollandaise sauce, aren’t we? thick eggs

Melt a stick of butter (aren’t you glad you got that arm workout in?) in the microwave.

Place the egg yolk/lemon juice bowl over the pot of simmering water and really work it with that whisk now!

At this point, start getting frazzled because the daylight for your photos is running out and you’re getting hangry (hungry+angry), which makes you stop caring what your photos look like (sorrrryy).

Slowly drizzle the melted butter in with the egg yolks/lemon juice while whisking rapidly. Be careful not to let the eggs get too hot, or they might scramble. And that would just be, ya know… sick. pour in butter

Keep whisking for a few minutes until the sauce thickens up nicely. Remove it from the heat, and whisk in a good-sized pinch of cayenne and salt, each, or until it tastes right to you. seasonings

You want the sauce to be pour-able, so if it’s too thick to pour, you can whisk in a spoonful or so of hot water to loosen it up. Cover this until ready to serve.

Now for the asparagus… first chop off the bottom third of the spears and chuck this out. This is the yucky, tough part that makes you feel like a horse when you eat it. asparagus1 asparagus2

Fill a saucepan with 1½ inches of water, and bring to a simmer. Add the asparagus spears and simmer for several minutes, or until nice and tender. Oh asparagus, how I love thee! (Oh, and I told you my photos were going downhill fast). Forgive me? simmer asparagus

Drain them and sprinkle with a bit of salt.

When the chicken is finished baking, place it on a plate…top each piece with a few asparagus spears… plate asparagus

…and drizzle a healthy amount of that delicious hollandaise sauce over the top. Gaahh… Yogurt-Breaded Chicken, Asparagus, & Hollandaise Sauce

Top with a bit of freshly cracked pepper and fresh parsley, if you’re into that. I am.

Close your eyes and take a big bite full of juicy, crunchy, smooth deliciousness.

 

Hollandaise sauce from Tyler Florence.

Yogurt-Breaded Chicken, Asparagus, & Hollandaise Sauce
 
Prep time
Cook time
Total time
 
Delicious moist & crunchy chicken topped with tender asparagus and rich hollandaise sauce makes this a fancy and tasty meal.
Author:
Serves: 4
Ingredients
  • For the chicken:
  • 4 boneless, skinless chicken breasts
  • ½ cup plain yogurt
  • ¾ cup panko bread crumbs, seasoned with parsley, garlic powder, salt, pepper, and 3 T. Parmesan cheese
  • For the hollandaise:
  • 4 egg yolks
  • 1 T. freshly squeezed lemon juice
  • ½ cup unsalted butter, melted
  • Large pinch of salt
  • Large pinch of cayenne
  • Bundle of fresh asparagus, ends trimmed off
Instructions
  1. Preheat oven to 350 F.
  2. Pat the chicken dry with a paper towel, and sprinkle with salt & pepper.
  3. Coat chicken in yogurt, then coat in panko mixture.
  4. Place chicken in a 9 x 13 casserole dish and drizzle with a bit of olive oil.
  5. Bake for 20-22 min, or until cooked through.
  6. Meanwhile, prepare the hollandaise.
  7. Bring water in a medium-sized saucepan to a simmer to create the bottom half of a double boiler. Make sure water won’t touch the bottom of the bowl that goes on top.
  8. In a glass or stainless steel mixing bowl, whisk together egg yolks and lemon juice for several minutes, until thickened a bit.
  9. Place over simmering water and whisk continuously.
  10. Slowly drizzle melted butter in with the eggs & lemon juice, continuing to whisk.
  11. Keep whisking until the sauce has thickened, then remove from heat.
  12. Whisk in salt & cayenne.
  13. If the sauce is too thick to pour, whisk in a small amount of hot water.
  14. In a large sauté pan, bring 1½ inches of water to a simmer.
  15. Add asparagus spears and simmer for several minutes, or until tender.
  16. Drain, and sprinkle with salt.
  17. To serve, place a chicken breast on a plate. Top with asparagus spears, then drizzle hollandaise sauce over the top. Sprinkle with freshly cracked pepper and fresh chopped parsley, if desired.

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