Asparagus-Stuffed Chicken Breasts

Ingredients:

4 boneless skinless chicken breast halves (6 ounces each)

2 tablespoons Dijon mustard

2 green onions, finely chopped

20 asparagus spears, trimmed

6 tablespoons crushed butter-flavored crackers

Hollandaise sauce (recipe can be found under Syrups, Sauces, Gravies & Frostings)

1/4 cup sliced almonds, toasted

Directions:

Flatten chicken to 1/4" thickness. Spread with mustard; sprinkle with onion. Place 5 asparagus spears down the center of chicken; fold over and secure with toothpick if necessary.

Place seam side down in an ungreased 9" x 13" microwave-safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on high for 8 minutes or until chicken juices run clear. Keep warm.

Make Hollandaise sauce. Spoon over chicken. Sprinkle with almonds. Remove toothpicks from chicken.