My clan often requests this tantalizing baked chicken topped with veggies and cheese. Roasting the red peppers and asparagus brings out their sweetness. They’re delicious paired with pasta, rice or mashed potatoes.
—GLORIA BRADLEY NAPERVILLE, IL
PREP: 15 MIN. • BAKE: 25 MIN. • MAKES: 6 SERVINGS
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 shredded Monterey Jack cheese, divided
1. Preheat the oven to 400°. Place the 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 baking dish.
2. Season chicken with the remaining salt and pepper. Using a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer chicken to the same baking dish. Repeat with an additional 1 tablespoon of butter and remaining chicken. Top the chicken with the roasted vegetables.
3. In same skillet, melt the remaining butter over medium heat. Stir in flour until smooth; gradually whisk in the broth, cream and wine. Bring to a boil over medium heat, 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 the chicken reads 165°. Sprinkle with remaining cheese.