This is delicious! Teriyaki chicken with steamed asparagus and Swiss cheese will please your whole family!
Ingredients
- honey teriyaki sauce: 0.75 cup
- white wine: 0.25 cup
- skinless, boneless chicken breast halves: 4 piece
- spears fresh asparagus: 16 piece
- slices Swiss cheese: 4 piece
Metric Conversion
Stages of cooking
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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).
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Preheat oven to 375 degrees F (190 degrees C).
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Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done.
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Place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender.
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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.
