Creamy Asparagus Stuffed Chicken with Faux Hollandaise Sauce

So, we have a habit of buying produce and forgetting to use. I found some asparagus and butternut squash in the fridge that were needing to be used. I decided I would use the asparagus, but wanted to do something other that roast it. I searched the internet for ideas. I discovered the idea of  asparagus stuffed chicken. I took elements of  several recipes I saw to create a very delicious meal. I think my hubby felt like he was getting 5 star treatment with this one.

Creamy Asparagus Stuffed Chicken

• 4 small Chicken breasts or 2 Large Chicken breasts
• Bunch of Asparagus
• 3 oz Neufchatel or cream cheese, softened
• 1 tsp garlic powder
• 1 green onion, chopped
• 1 tsp Dijon or spicy brown mustard
• Toothpicks.
• 1/4 Bread Crumbs
• Faux Hollandaise Sauce (recipe below)

If you are using 4 small Chicken breasts pound out each breast so it is 1/4"-1/2" thick. If using 2 large breast, carefully slice each breast in to 2 thinner pieces.  Bring a pot of water to a boil. Add asparagus and boil 4 minutes. Put asparagus in a bowl of ice water to shock asparagus and quit the cooking process. Mix together cream cheese, garlic, green onion and mustard. Drop a scoop of the cream cheese mixture on each chicken breast. Grab 5 or 6 asparagus spears and place at the end of chicken breast. Roll chicken breast tightly around asparagus and cream cheese mixture. Fix with a toothpick it needed. Put bread crumbs on a plate and lightly roll chicken in the bread crumbs. Bake at 350f for 25-30 minutes until chicken is cooked through. Top with Faux Hollandaise Sauce.

Faux Hollandaise Sauce

• 1/2 cup mayonnaise
• 1/4 cup milk
• 1 tsp lemon juice
• 1 tsp Dijon or spicy brown mustard

Whisk ingredients together. Bring to a boil over medium high heat, stirring frequently