Thursday, August 25, 2016

baked chicken oscar dinner (yep, the whole shebang)


  • Servings: 6
  • 6 skinless, boneless chicken breast halves
  • 12 small red potatoes
  • 2 tablespoons olive oil, divided
  • 2 teaspoons sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons lemon and herb seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • 6 slices havarti cheese, folded in half
  • 3 (.9 ounce) packages hollandaise sauce mix (such as knorr®)
  • 3 cups milk
  • 3/4 cup butter
  • 1 teaspoon ground white pepper
  • 1 teaspoon dried basil
  • 1 pinch garlic powder (optional)
  • 1 pound fresh asparagus, trimmed
  • 1 (8 ounce) package imitation crabmeat, chopped
  • 1/4 teaspoon paprika


    Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • place chicken breasts into a 9x13-inch baking dish.
  • place red potatoes into a separate 8x8-inch baking dish.
  • drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
  • combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. sprinkle chicken and potatoes each with half the seasoning mix.
  • cover both baking dishes with aluminum foil.
  • bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of havarti cheese. return chicken to oven and bake until havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
  • remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
  • whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. reduce heat to low and simmer sauce until thickened, about 1 minute. remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
  • place asparagus into a skillet over medium heat. pour water into skillet about 1-inch deep and bring to a boil. cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
  • to serve, place each chicken breast a serving plate and top breasts with imitation crab meat.
  • pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. serve remaining hollandaise sauce on the side. garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

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