Baked Chicken Oscar Dinner (Yep, The Whole Shebang)
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
12 small
Red Potatoes2 tbsps
Olive Oil (divided)2 tsps
Sea Salt1 pinch
Garlic Powder (optional)1 tsp
Onion Powder1 tsp
Dried Basil1 tsp
Ground Black Pepper3 cups
Milk3 cup
Butter1 tsp
Ground White Pepper1 tsp
PaprikaDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Place chicken breasts into a 9x13-inch baking dish
3
Place red potatoes into a separate 8x8-inch baking dish
4
Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes
5
Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl
6
Sprinkle chicken and potatoes each with half the seasoning mix
7
Cover both baking dishes with aluminum foil
8
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
9
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
10
Remove chicken and potatoes from oven and allow to rest covered for 5 minutes
11
Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted
12
Reduce heat to low and simmer sauce until thickened, about 1 minute
13
Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder
14
Place asparagus into a skillet over medium heat
15
Pour water into skillet about 1-inch deep and bring to a boil
16
Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes
17
To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat
18
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
19
Serve remaining hollandaise sauce on the side
20
Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate