• Heat oven to 400°F
• Trim the asparagus to about 7 inches long
• Season the chicken breasts with salt and pepper and place them on a cutting board
• Cover chicken with a layer of plastic wrap and light pound them with the smooth side of a meat mallet until thin and flat
• Lay 5 or 6 asparagus perpendicularly across 1 breast add 1 strip of zest and wrap the chicken around the asparagus to make a bundle and secure with a wooden toothpick
• Repeat with the remaining chicken and asparagus
• Heat the butter and oil in a large skillet over moderately high heat and sauté the chicken bundles 2 minutes on each side or until lightly browned
• Remove toothpicks and transfer chicken bundles to a parchment-lined cookie sheet. Bake for 12 minutes or until done
• Serve immediately with prepared cheese sauce

2 tablespoons butter
2 tablespoons flour
1 cup hot milk
Salt and freshly ground black pepper
2 egg yolks beaten
˝ cup shredded sharp cheddar cheese
2 tablespoons fresh lemon juice

• Melt butter in a saucepan over low heat
• Whisk in flour, stirring constantly
• Gradually add milk and cook over low heat until thickened and bubbly, whisking occasionally to avoid burning. Season with salt and pepper to taste
• Slowly add a portion of the hot mixture to the yolks whisking continuously. (This is called tempering the yolks)
• Add the remaining hot mixture, cheese and lemon juice
• Stir 2 minutes and serve over chicken bundles

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5 Pilgrim's Pride boneless skinless chicken breasts
1 egg whisked with 1 tbsp water (this is an "egg wash")
1 cup slivered almonds
1 tablespoon fresh thyme leaves
1 tablespoon each grated lemon and lime peel
½ teaspoons salt
¼ teaspoons freshly ground black pepper
½ cup all purpose flour
2 tablespoons extra virgin olive oil

• Mix almonds, thyme, lime and lemon peels
• Chop until well mixed
• Add ½ tsp salt and ¼ tsp pepper and place the mixture on a plate. Place the flour on a second plate
• Sprinkle the chicken breasts with salt and pepper
• Dredge both sides of the chicken breasts in flour
• Dip only one side of the chicken in the prepared egg wash and press the same side in the almond mixture, pressing lightly to adhere
• Repeat with the remaining chicken. Melt 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat
• Add the chicken, almond crusted side first, to the hot oil and cook until crust is brown, about 4 minutes
• Turn chicken over and sauté another 4-5 minutes until cooked through. Transfer chicken to plates and spoon sauce around chicken and serve

4 tablespoons butter
1 bunch green onions thinly sliced
6 tablespoons fresh squeezed lemon juice
1 cup whipping cream
Salt and freshly ground black pepper

• Melt 2 tablespoons butter in large saucepan over medium high heat
• Add green onions and sauté 2 minutes. After 2 minutes lower heat and cook until tender, about 10 to 15 minutes
• Add 3 tablespoons of the lemon juice and gently simmer until most of the liquid evaporates
• Mix in the cream and simmer for 2 minutes
• Transfer to a blender and blend until smooth
• Season sauce with salt and pepper to taste. Serve over chicken bundles

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