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. For the picky, my-food-shouldn't-be-touching ones: serve the asparagus and sauce on the side (mix the crab into it). They will never know!

• 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
• 2 tablespoons olive oil
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 6 skinless, boneless chicken breast halves
• 2 teaspoons lemon and herb seasoning
• 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
• 1 pinch garlic powder (Optional)
• 3 (.9 ounce) packages Hollandaise sauce mix

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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 4

Make chicken and potatoes: Place chicken breasts into a 9x13-inch baking dish and red potatoes into a separate 8-inch square baking dish. Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.

Step 5

Combine sea salt, garlic powder, lemon and herb seasoning, onion powder, basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with 1/2 of the seasoning mix and cover both baking dishes with aluminum foil.

Step 6

Bake chicken and potatoes alongside each other 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 7

Make Hollandaise sauce: Whisk 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, basil, and garlic powder.

Step 8

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