Chicken Oscar

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts, about 2
• 2 tbsp Montreal Steak Rub or Beef & Steak Seasoning, divided
• 2 tbsp oil, divided
• 1 lb (450 g) trimmed green beans
• ¹⁄₄ lb (113 g) raw, peeled jumbo prawns or shrimp, about 4
• ¹⁄₂ cup prepared Béarnaise Sauce or Hollandaise Sauce
• ¹⁄₂ cup unsalted butter
• 1 pkg Béarnaise Sauce Mix
• 1 cup water
• ¹⁄₂ cup unsalted butter
• 1 pkg Hollandaise Sauce Mix
• 1 cup water

Preparation

1. Preheat grill to medium-high heat. Lightly brush with oil.
2. To thinly slice chicken, place one hand on one breast and press down firmly. Curve fingers up slightly for safety. Carefully slice meat horizontally. Repeat with remaining chicken. You should have four pieces in total. Place in a bowl and toss with 1 tbsp rub and 1 tbsp oil.
3. Place beans and prawns in another large bowl; toss with remaining rub and oil. Lay out one, 12" piece of foil on the counter and place beans and prawns in the centre. Cover with a 6" piece of foil and roll up edges from the bottom to seal and form a packet.
4. Place chicken and foil packet on grill. Cook, with lid closed, 3–4 min per side, or until the chicken is cooked through. Don’t turn foil packet over.
5. To serve, divide beans between 4 plates, top each with chicken and prawn, and drizzle with 2 tbsp sauce.