Grilled Chicken Oscar - Delicious and Easy Recipe

I've always enjoyed a good chicken oscar, but I've rarely seen it served in the summer or as a lighter recipe. This is how I lighten it up by grilling the meats.

The serving size listed is for two people. What's fun about this grilling recipe is that if you do have two people (or more), you can cook together to make it fun and fast.

Jill's Grilled Chicken Oscar
Serving size: 2

Ingredients:

2 skinless, boneless chicken breasts
You can use fresh or frozen chicken breasts depending on your preference. You can also use turkey cutlets, which are usually thinner and will cook faster.

1 bag of pre-cooked frozen shrimp, peeled and deveined
If you prefer, you can buy fresh shrimp cocktail and remove the tails. The amount of shrimp you'll actually use depends on your taste preferences. If you want a lot, use more. I usually put about 6-10 on each chicken breast, depending on the size of the shrimp, so that's 12-20 for two servings.

1 bunch of fresh asparagus spears or 1 can of asparagus spears
You won't need all of the asparagus for the recipe, but I usually go ahead and cook it all just to go along with the meal.

1 packet of hollandaise sauce
I usually get a store bought packet or can, but I will WARN YOU that most of these make terrible hollandaise sauces. If you'd like, you can make your own. If you decide to go the store-bought route, the sauce will need some spicing up. I usually add lemon juice, kosher salt, black pepper, garlic, and water. If you make your own, remember that hollandaise sauces can be tricky to make if you want the right taste and consistency.

Fresh-grated parmesan cheese (to taste)

Directions:

1. Fire up your outdoor (or indoor) grill. When it gets to your desired level of heat, you're ready to start cooking. (10 minutes)
2. Coat the chicken breasts with olive oil and season with kosher or sea salt, pepper, and other spices as desired.
3. Throw the chicken breasts on the grill and cook on both sides until no longer pink and all juices run clear (depending on how hot your grill is, this could take anywhere from 5-10 minutes per side). When it comes to chicken, you don't want to take any chances. Make sure it is cooked all the way through. If you don't have a meat thermometer, get one. They're cheap and always useful.

   While the chicken is cooking, put the shrimp and asparagus on the grill. If you have a grilling basket, you may want to use it for the asparagus. BE CAREFUL NOT TO OVERCOK THE ASPARAGUS. It's easy on a charcoal or gas grill to let the asparagus go too long. If you do, it will get chewy and stringy. The shrimp and asparagus should take roughly 10-15 minutes to heat up.

4. Prepare the hollandaise sauce according to the package. Keep warm until you're ready to serve the dish. Remember to add some helpers to the sauce if you're like me and find it to be too bland otherwise.
5. Place each chicken breast on a plate.
6. Place 3-5 asparagus spears on each chicken breast.
7. Place 5-10 shrimp on top of the chicken and asparagus.
8. Pour desired amount of hollandaise sauce onto each chicken breast mixture.
9. Sprinkle with freshly grated parmesan and other seasonings as desired.
10. Enjoy a delicious and mostly healthy dish!