Baked Chicken Oscar Dinner (Yep, the Whole Shebang)

Baked Chicken Oscar with creamy Havarti cheese, crab, and Hollandaise sauce is served with crisp asparagus and roasted red potatoes. Measurements do not have to be exact. Season to taste.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 924 Calories

Ingredients

• 1 teaspoon ground white pepper
• ¾ cup butter
• ¼ teaspoon paprika
• 3 cups milk
• ½ teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 6 skinless, boneless chicken breast halves
• 2 teaspoons lemon and herb seasoning
• 2 tablespoons olive oil, divided
• 1 pound fresh asparagus, trimmed
• 2 teaspoons sea salt
• 1 (8 ounce) package imitation crabmeat, chopped
• 12 small red potatoes
• 2 teaspoons garlic powder (Optional)
• 6 slices Havarti cheese, folded in half
• 3 (.9 ounce) packages hollandaise sauce mix (such as Knorr®)
• 1 pinch garlic powder (Optional)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Place chicken breasts into a 9x13-inch baking dish.

Step 3

Place red potatoes into a separate 8x8-inch baking dish.

Step 4

Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.

Step 5

Cover both baking dishes with aluminum foil.

Step 6

Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with 1/2 of the seasoning mix.

Step 7

Bake chicken and potatoes in the preheated oven for 40 to 45 minutes. Remove chicken and top each breast with folded slice of Havarti cheese. Return chicken to the oven and bake until Havarti cheese is melted, chicken is no longer pink inside, and juices run clear, about 5 more minutes.

Step 8

Remove chicken and potatoes from the oven and allow to rest, still covered, for 5 minutes.

Step 9

Whisk Hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce the heat to low and simmer until thickened, about 1 minute. Remove from the heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.

Step 10

Place asparagus in a large skillet. Pour in 1 inch water, turn the heat to medium, and bring to a boil. Cover and steam until asparagus is just tender but still bright green, 2 to 4 minutes.

Step 11

To serve, place each chicken breast onto a serving plate and top with imitation crab meat.

Step 12

Pour about 2 tablespoons of Hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining sauce on the side. Garnish with pinch of paprika and serve with 2 red potatoes on each serving plate.