Cover with foil and bake 6 chicken breasts until done.
No need to season or dredge, chicken breasts will be tender and moist.
Cook rice, I prefer wild, but can be white or brown, choose your families’ favorite.
Steam Asparagus spears until just tender and season lightly with salt only. When these 3 items are 5 minutes from completion, mix up one to two packets of Béarnaise Sauce- (Can be made from scratch)
When sauce is just thickening add in 8-12 ounces of shredded Asiago cheese and stir until smooth. Sprinkle in 1/2 to 1 tsp. of dill flakes (to taste)
Additional milk may need to be added to sauce to maintain a smooth and pour able quality.
Artistically place a serving of rice, nestle on one chicken breast and lay asparagus to the side to complete the balance and harmony on the plate.
Spoon a generous quantity of Asiago sauce over the top of the chicken and rice.
Enjoy!
Joyce Walker
Eastdell Ward
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