Chicken Wrapped Asparagus with Hollandaise Sauce

I had a very exciting weekend, first off we went to Eugene to visit my boyfriend's family and go to a baby shower and last minute I got a ticket to go with my boyfriend to the Ducks vs. Michigan State game!  If you watched it you know it was an amazing game that we (the Ducks) won!  It was my first Duck game since I was a freshman at the University of Oregon, and now I'm back to work and another boring Monday is in full effect.  For the last 2 going on 3 weeks my oven has been broken and I haven't been able to bake anything, if that weren't frustrating enough the repair man didn't show up or call on two separate occasions.  So finally my landlord said he would fix it which is great because I'm not going to sit around and waste 3 hour chunks of time anymore and dang it I want my oven working.  I always love to roast my asparagus but since I don't have a working oven I had to get creative and that is when researched different asparagus recipes and came up with this one.  (Mind you my boyfriend did make the hollandaise sauce and boy is it delicious).

Serves 2

The Ingredients

2 chicken breasts, pounded out
1/2 teaspoon garlic powder
1 bunch of asparagus washed, bottom 2 inches cut off
8 toothpicks
1 cup chicken broth
1/4 cup red wine
1/2 teaspoon thyme
Olive oil
Salt and pepper

Hollandaise:
5 egg yolks
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1/4 cup melted butter or clarified butter (add more if you want)
Dash of cayenne

The Process

1.  Put chicken breasts on a cutting board, and pound them out. Season each of the pieces of chicken on both sides with garlic powder, salt and pepper. Take about half of the bunch of asparagus, and roll the chicken around it. Secure the roll with about 4 toothpicks each.

2.  In a large frying pan, heat about a tablespoon of oil over medium-high heat. Place chicken in the hot pan and turn to brown on all sides. Once the chicken is browned, turn the heat down to medium and add chicken broth, wine and thyme. Let chicken simmer in the broth mixture for about 10 minutes, turning once halfway through.

3.  While the chicken is simmering you can make the hollandaise sauce. In a small saucepan, beat the egg yolks with a whisk with no heat. Add the lemon juice, mustard powder and cayenne to the egg yolks and whisk again to combine. Very slowly drizzle in the melted butter into the egg yolks while continuing to whisk. Once the butter is combined, place the saucepan over medium-low heat.  You want the sauce to come up to temperature but not boil, and stir occasionally. Just before the sauce wants to start bubbling remove from heat. (you can also use a double boiler to make this process easier).

4.  Drizzle the hollandaise sauce over the asparagus stuffed chicken and serve!