Chicken Teriyaki With Asparagus

• 3/4 cup honey teriyaki sauce
• 1/4 cup white wine
• 4 skinless, boneless chicken breast halves
• 16 spears fresh asparagus
• 4 slices Swiss cheese

1. 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).
2. Preheat oven to 375 degrees F (190 degrees C).
3. Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done.
4. Place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender.
5. 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.

teriyaki sauce, white wine, skinless, fresh asparagus, swiss cheese

Taken from www.allrecipes.com/recipe/70103/chicken-teriyaki-with-asparagus/ (may not work)