Cheesy Baked Chicken with Asparagus

    1 hour 45 min

    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.

    43 people made this

    Serves: 4 

    • 275g teriyaki sauce
    • 60ml white wine
    • 4 skinless chicken breast fillets
    • 16 spears fresh asparagus
    • 4 slices cheese, such as Cheddar or Gruyere

    Prep:15min  ›  Cook:30min  ›  Extra time:1hr marinating  ›  Ready in:1hr45min 

    1. 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).
    2. Preheat oven to 190 C / Gas 5.
    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 steamer, and steam 5 minutes, until tender.
    5. 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.

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    Reviews in English (30)


    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 and drizzle warm Kikkoman's Teriyaki Baste and Glaze on top. Looks like it came out of a 5 star resturaunt!  -  18 Mar 2007  (Review from Allrecipes US | Canada)


    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 it marinate as long as you can.  -  10 Nov 2006  (Review from Allrecipes US | Canada)


    Quite tasty and very easy. I did not have teriyaki sauce so made my own.  -  11 May 2005  (Review from Allrecipes US | Canada)