Chicken breasts with potato chip base leek, zucchini, chalot, paprika, asparagus and hollandaise

1. Season the chicken breasts generously with salt, white pepper, and smoked paprika on both sides, then sear in a hot oiled skillet over medium-high heat for 5–6 minutes per side until golden and cooked through; rest for 5 minutes before slicing.
2. In the same pan, sauté shallots and leek in olive oil over medium heat for 3–4 minutes until softened, then add zucchini and orange bell pepper strips and cook a further 4 minutes until just tender but still vibrant.
3. Blanch asparagus spears in boiling salted water for 2 minutes, then transfer immediately to ice water to preserve their bright green color; pat dry and finish in a hot pan or under the grill for 1–2 minutes to lightly char the tips.
4. Prepare the hollandaise by whisking egg yolks with a splash of white wine or water in a heatproof bowl over a bain-marie until pale and ribbon-like; slowly whisk in warm clarified butter drop by drop until emulsified, then season with lemon juice, salt, and white pepper.
5. Arrange a base layer of crushed potato chips on each plate to create a crunchy foundation, then top with the sautéed leek, zucchini, shallot, and pepper mixture.
6. Place sliced or whole chicken breasts over the vegetable base, dust lightly with extra smoked paprika, and arrange the asparagus spears alongside.
7. Spoon a generous pool of hollandaise sauce to the side of or over the chicken, and finish the plate with torn fresh basil or arugula leaves for freshness and color.

Tip: To keep the hollandaise stable and prevent it from splitting, ensure the clarified butter is warm (not hot) when adding it, and keep the bowl over gentle steam — never boiling water. If it begins to curdle, whisk in a teaspoon of cold water immediately to bring it back together.