Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oven to 350 degrees f. flatten chicken to 1/4 inch thickness. spread with mustard and sprinkle with onion. place asparagus spears down the center of the chicken. fold chicken over and secure with toothpicks if necessary. place seam side down in an ungreased 8-in. square oven-safe dish. pepper chicken to taste. sprinkle with cracker crumbs. bake uncovered at 350 for 20-25 minutes, or until chicken juices run clear. keep chicken warm. for sauce, melt butter in a small saucepan. gradually whisk in egg yolks, lemon juice, water, and salt. cook sauce uncovered until mixture is thickened, stirring to prevent sticking and scorching. remove toothpicks from chicken. spoon sauce over chicken. sprinkle with toasted almond slivers and serve.

Target recipe: if using dried tomatoes, cover with boiling water in a bowl. let stand 5 minutes and drain. finely chop tomatoes. press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. set aside. preheat oven to 350°f. place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. divide spinach mixture into equal portions and spread over each chicken breast. roll up chicken breasts and secure with toothpicks. roll in breadcrumbs. arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. remove toothpicks before serving.