Baked Monterey Chicken with Roasted Veggies

Name: Baked Monterey Chicken with Roasted Veggies
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

"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..."

INGREDIENTS

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1 pound fresh asparagus, trimmed and cut into 2-inch pieces

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2 large sweet red peppers, cut into strips

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1 tablespoon olive oil

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1-1/2 teaspoons salt, divided

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3/4 teaspoon coarsely ground pepper, divided

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6 boneless skinless chicken breast halves (6 ounces each)

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5 tablespoons butter, divided

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1/4 cup all-purpose flour

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1 cup chicken broth

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1 cup heavy whipping cream

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1/4 cup white wine or additional chicken broth

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1-1/2 cups shredded Monterey Jack cheese, divided

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