-
1
Preheat oven to 375 degrees F (190 degrees C).
-
2
Place chicken breasts into a 9x13-inch baking dish.
-
3
Place red potatoes into a separate 8x8-inch baking dish.
-
4
Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
-
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.
-
6
Cover both baking dishes with aluminum foil.
-
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.
-
8
Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
-
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.
-
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.
-
11
To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.
-
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.
