Baked Monterey Chicken With Roasted Veggies

• 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

1. Preheat oven to 400u0b0. 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.
2. 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.
3. 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.
4. Bake, uncovered, until a thermometer inserted in chicken reads 165u0b0, 25-30 minutes. Sprinkle with remaining cheese.

fresh asparagus, sweet red peppers, olive oil, salt, ground pepper, chicken, butter, allpurpose, chicken broth, heavy whipping cream, white wine, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/baked-monterey-chicken-with-roasted-veggies/ (may not work)