About this recipe:This is a sensationally simple dish. You can use teriyaki sauce for the marinade, or try your own favourite chicken marinade for this recipe. If you place the chicken breasts to marinade before going to work, it'll be ready in a flash after you've come home.
275g teriyaki sauce
60ml white wine
4 skinless chicken breast fillets
16 spears fresh asparagus
4 slices cheese, such as Cheddar or Gruyere
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In a large bowl, mix the 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).
Preheat oven to 190 C / Gas 5.
Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done.
Place the asparagus in a steamer, and steam 5 minutes, until tender.
Place 4 asparagus spears on each chicken breast, and top each breast with a slice of cheese. Return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.