Tender spears of asparagus and poachedchicken breasts are baked in a zesty wine-infused bechamel sauce,topped with fontina and Parmesan cheese.
Recipe: Chicken AsparagusDivan
1 large bunch asparagus, about 1 1/4 pounds4 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon ground white pepper1/8 teaspoon nutmeg 1/8 teaspoon cayenne pepper1 cup milk 1/2 cup chicken broth1/4 cup dry white wine2 teaspoons grated lemon zest1/8 teaspoon salt4 boneless, skinless chicken breasts,poached (see recipe below) 1/2 cup fontina cheese, shredded 1/3 cup freshly grated Parmesan cheese
Preheat oven to 375°F (190°C).
Trim ends off asparagus. Blanch in boiling,salted water until just tender, about 2 minutes. Drain and arrangein bottom of an 8-inch baking dish.
In medium saucepan over medium heat, meltbutter. Add flour, pepper, nutmeg and cayenne and whisk untilwell blended. Gradually whisk in milk and broth; cook, stirringcontinuously, until simmering and thickened. Whisk in wine, lemonzest and salt.
Pour half the sauce evenly over asparagus.Arrange poached chicken on sauce; sprinkle Fontina cheese overchicken. Pour remaining sauce over cheese; then top with Parmesancheese.
Bake for 20 minutes, until bubbling. Servehot.
Makes 4 servings.
Recipe: Poached Chicken
4 boneless, skinless chicken breasts 2 cups chicken broth or water 2 teaspoons dried herbs (your choice) 1 bay leaf
Place chicken breasts snugly in a singlelayer in the bottom of a saucepan. Cover chicken with broth orwater. Add herbs and bay leaf.
Bring to a boil, then reduce heat to lowso that the water is barely at a simmer. Partly cover with alid and gently simmer for 10 minutes. Turn off heat completely,and allow chicken to remain in hot water for 15 to 20 minutes.
Recipe provided courtesy of the NationalChicken Council. Used with permission.
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