• 4 chicken breast halves without skin
• 1 lime
• 1 teaspoon dried thyme
• 4 tablespoons unsalted butter -- divided use
• 2 tablespoons onion -- minced
• 1 lime
• 8 ounces fresh crab meat
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup hollandaise sauce

Remove tenders from chicken breasts; set aside.

Place breasts between sheets of waxed paper or plastic wrap and pound with a meat mallet or rolling pin to a thickness of 1/4 inch. Trim to shape nicely; reserve trimmings.

Mince onion and grate zest from lime; set aside.

Cut lime in half and squeeze juice over chicken breasts, rubbing to cover each well. Sprinkle with dried thyme; set aside.

Finely chop the tenders and trimmings; sauté in 1 tablespoon butter until no longer pink.

Add onion and cook until tender. Add crab meat and toss gently until warmed through. Remove pan from heat and set aside; keep warm.

Sprinkle the chicken breasts with salt and pepper; sauté in the remaining butter until lightly browned on each side. Remove to serving plates.

Stir reserved grated lime zest into the hollandaise sauce.

Spoon 1/4 the crab meat mixture over each breast. Nap with hollandaise sauce.

Serve immediately with remaining sauce on the side.