Chicken Teriyaki with Asparagus

Directions

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.

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Reviews (30)

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28

Matt H.

Mar. 18, 2007

"This is an instant hit that is sooo easy to prepare. I only changed it a little, adding a few chopped garlic cloves and a little lemon juice to the marinade. I also use thin sliced chicken breasts..." See more and drizzle warm Kikkoman's Teriyaki Baste and Glaze on top. Looks like it came out of a 5 star resturaunt!"

23

Brittani F.

Nov. 10, 2006

"This was sooo good. My husband really loved it. I added chopped garlic and a little soy sauce to the marinade. I also seasoned my chicken and asparagus. The key is to use a wine that you love and let ..." See moreit marinate as long as you can."

21

VREEVE

May. 11, 2005

"Quite tasty and very easy. I did not have teriyaki sauce so made my own...." See more"