Rosie & Jim Chicken Breast Fillets with Green Asparagus, Gluten Free Dill & Lemon Hollandaise & Spring Potatoes

• Rosie & Jim Chicken Fillets

Hollandaise sauce

• 4 large egg yolks – the fresher the better!
• 4 tbsp lemon juice
• 200 grams of butter
• ¼ bunch of dill
• salt & pepper to taste  

Asparagus

• 1 bunch of green asparagus (each approx. 300 g)
• 3 tbsp olive oil
• ¼ bunch of dill
• juice of ½ a lemon
• salt & pepper to taste

Potatoes

• 10 small spring potatoes
• ½ bunch of parsley
• 1 tbsp butter
• salt & pepper to taste

Cook Rosie & Jim Chicken Breaded Fillets according to the instructions on the packet.
 

Potatoes -
Peel potatoes and Boil or Steam to cook.
Melt the butter in a pan and Toss the potatoes in it.
Sprinkle the chopped Parsley over it and season with Salt and Pepper, then toss well again and keep warm to serve.
 

Asparagus -
Wash the Asparagus,
Cut or snap off the dry or woody ends.
Heat 1 tbsp olive oil in a pan and Fry the Asparagus for about 5-6 minutes.
Drizzle with the juice of half a Lemon and chopped Dill.
Season with Salt and Pepper.
 

Hollandaise -
Melt the butter in a saucepan - don't brown it!
Remove the foam from the butter.
Whisk the egg yolks and 1 tablespoon of lemon juice over a water bath.
Slowly add the hot butter, stirring constantly, until you get a smooth consistency.
Add salt & pepper to taste.

To plate up
Spoon a generous dollop of Hollandaise with Dill on the middle of the plate.
Place a portion of asparagus over the Hollandaise and then lay the Rosie & Jim Chicken Fillet hot from the oven on top.
Sprinkle with a little more dill and enjoy!