This is delicious! Teriyaki chicken with steamed asparagus and Swiss cheese will please your whole family!
Ingredients
- 0.75 cups honey teriyaki sauce
- 0.25 cups white wine
- 4 skinless , boneless chicken breast halves
- 16 spearss fresh asparagus
- 4 slices Swiss cheese
Instructions
-
1
In a large bowl, mix the honey teriyaki sauce and wine. Place chicken in the bowl, and coat with the marinade. Cover, and marinate in the refrigerator at least 1 hour (it is best if you can marinate overnight).
-
2
Preheat oven to 375 degrees F (190 degrees C).
-
3
Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done.
-
4
Place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender.
-
5
Place 4 asparagus spears on each chicken breast, and top each breast with a slice of Swiss cheese. Return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Slow Cooker Chicken and Rice
This easy slow cooker chicken and rice dish comes together in minutes and the slow cooker does the rest. Make sure you use converted rice, otherwise it gets mushy and don't skip the Parmesan cheese.
Spicy Ranch Party Mix
This is the perfect party snack to have lying around. It's salty, a bit spicy, and loaded with bright herb flavor. Store in an airtight container for up to 2 weeks.
Oysters Bienville
Oysters Bienville are baked oysters, smothered in a delicious sauce of bacon, shrimp, and mushrooms, topped with bread crumbs and fresh herbs. If you can't quite do raw oysters, try this dish—I love to serve it as an appetizer. Plan on about 2 oysters per person. To save time, you may buy shucked oysters. Place 2 oysters each in a small buttered ramekin and omit the rock salt.