boned skinned chicken breast
crabmeat or cooked shrimp
1 egg, beaten
hollandaise sauce
seasoned breadcrumbs
Flatten the chicken breast a little with a meat mallet. Dip each breast in flour, then dip in beaten egg, then bread crumbs to coat. Refrigerated until ready to prepare. At serving time, fry the breast in oil until golden brown (hold in warm oven).
To serve, place breast on plate, arrange two rows of warmed asparagus spears across chicken breast. In between asparagus put lumps of crabmeat (or shrimp). Serve with hollandaise sauce napped across the center of chicken/seafood.