Quick Notes: This Chicken Oscar is a take on Halibut Oscar, which is a pretty popular recipe. I live about 600 miles inland, so chicken is both cheaper and easier to come by than a good cut of halibut. There is crab meat in this recipe. You can come by that however you choose. I’ve opted for canned crab because, again, inland. It’s really good with fresh crab meat if you get it affordably.
Ingredients
- 2-4 chicken breasts. (If you have thick breasts, half them. Otherwise, pound out the meat a bit).
- 1 bunch asparagus, cooked
- 1 cup (or so) hollandaise sauce (here's our recipe http://www.justthefuckingrecipe.net/classic-hollandaise-sauce/)
- 1 cup italian style bread crumbs
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Cooked crab meat (as much or as little as you like).
Instructions
- As stated in the ingredients, make sure your chicken is thin. If you're halving two breasts to make four that's probably fine. Otherwise, pound out your chicken a little bit.
- Pour breadcrumbs into a shallow dish, or onto a plate. Dredge chicken through breadcrumbs so it is completely coated. Set aside.
- In a large skillet over medium-high heat, warm oil. We want this pretty damn hot, so our bread crumbs get a slight crunch.
- Add the garlic, and then immediately add chicken.
- Cook chicken about 2-3 minutes on each side. If you've left it too thick, this is where you'll figure that out cuz you're going to burn the fuck outta your bread crumbs before your chicken is done.
- Move chicken to a plate. Do in batches if necessary.
- Plate chicken. Top with asparagus, hollandaise, and crab meat. Serve!
This recipe pairs great with our New England Clam Chowder or Au Gratin Potatoes.