Monterey Chicken with Roasted Veggies

YIELD: 6 SERVINGS RECIPE FROM: TASTE OF HOME

INGREDIENTS:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 2 large sweet red peppers, cut into strips
• 1 T olive oil
• 1-1/2 t salt, divided
• 3/4 t ground pepper, divided
• 6 boneless, skinless chicken breasts, 6 oz each
• 5 T butter, divided
• 1/4 c flour
• 1-1/4 c chicken broth
• 1 c heavy whipping cream
• 1-1/2 c shredded Monterey Jack cheese, divided

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Place veggies in greased 9 X 13 baking dish; toss with oil, 1/2 t. salt and 1/4 t pepper.
3. Roast 5 -8 minutes until crisp tender.
4. Remove from dish.
5. Season chicken with remaining salt and pepper. Heat 1 T butter in large skillet, brown both sides of 3 chicken breasts, transfer to previous baking dish. Repeat with 1 T butter and chicken. Top with roasted vegetables.
6. In same skillet, melt remaining butter over medium heat, stir in flour until smooth, gradually whisk in broth and cream. Bring to boil, stirring constantly; cook and stir 2 – 3 minutes or until thickened. Stir in 1 c. cheese until melted. Pour over chicken.
7. Bake uncovered 25 – 30 minutes or until thermometer reads 165 degrees. Sprinkle with remaining cheese.