Oil 3 whole chicken breasts, split to make 6 skinned & boned, flattened Salt & pepper Flour, just enough to coat chicken 24 asparagus spears, cooked tender crisp Crab meat (fresh or imitation) Hollandaise sauce (use package if you like)
Dust pounded chicken breasts with seasoned flour. Saute until done in a little oil. Place cooked chicken in baking pan. Put asparagus on each side, divide crab evenly on top of each chicken breast. Spoon Hollandaise on top of crab and asparagus. Place under broiler until bubbly and slightly browned. Serve with new potatoes.
