Shelly's Recipe

Baked Monterey Chicken with Roasted Veggies

Category: Chicken

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 large sweet red peppers, cut into strips
1 tablespoon olive oil
1-1/2 teaspoons salt, divided
3/4 teaspoon coarsely ground pepper, divided
6 boneless skinless chicken breast halves (6 ounces each)
5 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup white wine or additional chicken broth
1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided

(1) Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 5-8 minutes or just until crisp-tender. Remove vegetables from dish.

(2) Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables.

(3) In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1 cup cheese until melted. Pour over chicken.

(4) Bake, uncovered, 25-30 minutes or until a thermometer inserted in chicken reads 165°. Sprinkle with remaining cheese. Yield: 6 servings.