Chef Hollingsworth Recipe of the Month

Chicken Oscar

8oz. Chicken Breast

Seasoned Flour               1.5oz.
Asparagus Spears           2 oz.
King Crabmeat                2 oz.
Hollandaise Sauce          3 oz.
Mashed Potato                3 oz.
Medley Vegetable           2 oz.
Baby Carrots                   2 oz.
Roll                                  1 each
Garlic Bread                  1 each
Butter                              1 oz.
Lemon Crown                1 each

1.  Pound out chicken breast
2.  Make hollandaise
3.  Dredge chicken breast in seasoned flour, shake off access.
4.  In a medium/hot sauce pan sear chicken breast then pan roast to completion. (remove and hold)
5. In the same pan add crabmeat and asparagus spears.
6.  Place mashed potatoes in the center of pasta plate.  Balance chicken breast on potatoes, with the wide end of the lobe facing down.
7.  Put crab and asparagus over the chicken breast, top with Hollandaise.
8.  Present vegetables on one side of plate and lemon crown on the other.
9.  Garnish with chopped parsley.

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