Tender and crunchy chicken breasts are smothered in sweet crabmeat, topped with Swiss cheese and fresh asparagus, and then drizzled with a white wine butter sauce.
Mix the marinade ingredients in a large zip-top bag. Add the chicken breast and marinade for 20-30 minutes.
In a shallow dish, combine the breading ingredients and coat the marinated chicken on both sides with the breading. Set the breaded chicken aside while preparing the crabmeat topping.
In a medium bowl, stir together the crabmeat topping ingredients and chill until ready to use.
Melt the butter and oil together in a large skillet over medium/high heat. Add the breaded chicken breast and brown the chicken on both sides until golden (approximately 4-5 minutes per side).
While the chicken is browning, prepare the asparagus spears by steaming them lightly, but not overcooking them, in the microwave. Keep warm.
Remove the browned and breaded chicken breasts from the skillet and place on a baking sheet.
Top each chicken breast with two slices of Swiss cheese and divide the crabmeat topping equally between the chicken breasts.
Bake the crab topped chicken breasts in a preheated oven and bake for approximately 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
*Note - the proper internal temperature for cooked chicken breasts is 160-165 degrees Farenheight.
While the chicken is cooking in the oven bring the sauce ingredients to a boil in a small saucepan, whisking occasionally. Cook for 5-6 minutes over medium/high heat until the sauce reduces by half.
Remove the chicken Oscar from the oven and place the steamed asparagus over each chicken breast.
Spoon the reduced sauce over the chicken, and return to the oven for an additional 5 minutes.
Serve immediately, and enjoy!
Tools and equipment:
A shallow dish, large zip-top bag, tongs, measuring cups, measuring spoons, large skillet, baking sheet, foil (optional), baking rack (optional), medium-size bowl, spoons.