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Baked Monterey Chicken with Roasted Veggies

Everyone asks me for this baked monterey chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. —Gloria Bradley, Naperville, Illinois
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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 just until crisp-tender, 5-8 minutes. Remove vegetables from dish.
  • Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; 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.
  • 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 over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken.
  • Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.
Nutrition Facts
1 serving: 581 calories, 40g fat (22g saturated fat), 200mg cholesterol, 1093mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 44g protein.

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