Directions:
- Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
- Combine the flour, salt and pepper in a shallow bowl.
- Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
- When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
- While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
- Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
- Drizzle hollandaise sauce over asparagus and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 578.73 Kcal (2423 kJ) | ||
| Calories from fat | 249.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.67g | 43% | |
|---|---|---|---|
| Cholesterol | 204.5mg | 68% | |
| Sodium | 1217.2mg | 51% | |
| Potassium | 810.16mg | 17% | |
| Total Carbs | 21.17g | 7% | |
| Sugars | 0.45g | 2% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 62.79g | 126% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 78.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 148.01 Kcal (620 kJ) | ||
| Calories from fat | 63.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 43% | |
|---|---|---|---|
| Cholesterol | 52.3mg | 68% | |
| Sodium | 311.29mg | 51% | |
| Potassium | 207.19mg | 17% | |
| Total Carbs | 5.41g | 7% | |
| Sugars | 0.12g | 2% | |
| Dietary Fiber | 0.76g | 12% | |
| Protein | 16.06g | 126% | |
| Vitamin C | 0.9mg | 6% | |
| Iron | 0.4mg | 9% | |
| Calcium | 20.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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