4 boneless, skinless chicken breasts
2 lbs. of asparagus
32oz of italian breadcrumbs
4 slices of provolone
1 hollidasie sauce package mix
Preheat oven to 365 degrees.
Steam asparagus until fully cooked ans set aside. In a medium bowl, crack two eggs and set aside. In another medium bowl, insert the italian breadcrumbs. Was chicken competely under water and trim excess fat. With one chicken breast, dip chicken into eggs and cover completely, then dip into breadcrumbs and cover completely, and place onto a large baking pan. Repeat for remaining chicken breasts. Place pan into the oven and cook for 20 minutes or until chicken is completely cooked (no pink). During the last 5 minutes of cooking in the oven, place one piece of provolone on the chicken to melt. continue cooking. While chicken is cooking, prepare hollidaise sauce mix according to package instructions.
When chicken is done, allow to set for 5 minutes. Place one chicken breast on a plate, followed by 4 stems of asparagus, and top with hollidaise sauce. Serve with pasta, rice, or mashed potatoes.