MONTEREY CHICKEN WITH ROASTED VEGGIES

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

2 large sweet red peppers, cut into strips

1 tbsp olive oil

1 1/2 tsp salt, divided

3/4 tsp coarsely ground pepper, divided

6 boneless skinless chicken breasts

5 tbsp butter, divided

1/4 cup all-purpose flour

1 cup chicken broth

1 cup heavy whipping cream

1/4 cup white wine or chicken broth

1 1/2 cups (6-oz) shredded Monterey Jack cheese, divided

Preheat oven to 400-degrees.

Place asparagus and peppers in a greased 9x13-inch baking dish; toss with the oil, 1/2 teaspoon of the salt and1/4 teaspoon black pepper. Roast 5 to 8 minutes or just until crisp-tender. Remove from dish.

Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter, brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with another tablespoon of butter and the 3 remaining chicken breasts. Top the chicken with the roasted veggies.

In the same skillet, melt the remaining butter over medium heat. Stir in flour until smooth and gradually whisk in the broth, cream and wine. Bring to a boil, stirring constantly and cook, stirring 2 to 3 minutes or until thickened. Stir in 1 cup of the cheese until melted. Pour mixture over the chicken and veggies.

Bake, uncovered, 25 to 30 minutes or until a thermometer inserted in chicken reads 165-degrees. Sprinkle with the remaining cheese.

Yield: 6 servings

file photo of this recipe

TOMATO CHUTNEY

1 tbsp canola oil

1/2 tsp cumin seeds
1/2 medium onion, chopped fine
2 garlic cloves, minced
2 tsp grated ginger
2 cups tomatoes, seeded, chopped
1 green chili, seeded & chopped, optional
1 tsp ground coriander
1 tsp salt
2 tsp Splenda Granulated

In a small skillet heat the oil over medium heat; add seeds, cooking a few seconds until they stop popping.  Add the onion, garlic, and ginger; cook a couple of minutes until the onion is translucent.

Add the tomatoes, chili, coriander, and salt.  Cook the mixture 3 to 4 minutes until the tomatoes are soft.  Stir in the Splenda.

Allow mixture to cool for 10 minutes.

Pour the mixture into blender container and blend just until of uniform consistency but of a coarse texture.

This chutney may be served immediately or kept refrigerated for up to 1 week.

Note: The basis of this recipe is from an old Diabetic Cooking book.