Directions

• Step 1

  Preheat oven to 375 degrees F (190 degrees C).

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• Step 2

  Place chicken breasts into a 9x13-inch baking dish.

• Step 3

  Place red potatoes into a separate 8x8-inch baking dish.

• Step 4

  Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.

• Step 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.

• Step 6

  Cover both baking dishes with aluminum foil.

• Step 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.

• Step 8

  Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.

• Step 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.

• Step 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.

• Step 11

  To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.

• Step 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.