Saturday, January 22, 2011

"Elegant" Weeknight Chicken

Why in the world they chose to call this elegant, I have no clue? I didn't even take a photo, it looked not so pretty, but d*mn it was SO easy to cook.

Then Will says, "Can we have risotto with it?" really...if anyone knows of canned/boxed risotto that would be really cool to share that with me!

From Simple and Delcious May 2010

  • 4 Servings
  • Prep: 10 min. Bake: 40 min.


  • 1 pound fresh asparagus, trimmed
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon pepper, divided
  • 1/4 cup white wine or chicken broth
  • 2 tablespoons butter, melted
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  • Place the asparagus in a greased 11-in. x 7-in. baking dish. Sprinkle with 1/8 teaspoon salt and a dash pepper. In a small bowl, combine wine and butter; pour over asparagus.
  • Arrange chicken over asparagus; sprinkle with remaining salt and pepper. Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheese, bake 5-10 minutes longer or until chicken juices run clear and cheese is melted. Yield: 4 servings.

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