Baked Chicken Oscar Dinner (Yep, the Whole Shebang)

Baked Chicken Oscar Dinner (Yep, the Whole Shebang)

3 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
TL in SA
Recipe by  TL in SA

“Baked chicken 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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place chicken breasts into a 9x13-inch baking dish.
  3. Place red potatoes into a separate 8x8-inch baking dish.
  4. Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
  5. 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 half the seasoning mix.
  6. Cover both baking dishes with aluminum foil.
  7. Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
  8. Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
  9. Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened, about 1 minute. Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
  10. Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
  11. To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.
  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 hollandaise sauce on the side. Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

Share It

Reviews (3)

Rate This Recipe
TL in SA
7

TL in SA

A family favorite! And super easy!

Melcooks
0

Melcooks

easy. perfect for dinner party

kb
0

kb

It was a little salty for my taste, but otherwise delicious

More Reviews

Similar Recipes

Baked Chicken on Rice
(104)

Baked Chicken on Rice

Baked Chicken and Zucchini
(33)

Baked Chicken and Zucchini

Slow Cooker Chicken Dinner
(14)

Slow Cooker Chicken Dinner

Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes
(16)

Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes

Easy Chicken and Rice with Mushrooms
(11)

Easy Chicken and Rice with Mushrooms

Lemony Mediterranean Chicken
(11)

Lemony Mediterranean Chicken

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 924 cal
  • 46%
  • Fat
  • 50.7 g
  • 78%
  • Carbs
  • 71.7 g
  • 23%
  • Protein
  • 50.4 g
  • 101%
  • Cholesterol
  • 200 mg
  • 67%
  • Sodium
  • 1639 mg
  • 66%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Baked Chicken and Zucchini

>

next recipe:

Baked Chicken Breasts and Vegetables