Chicken Teriyaki with Asparagus Recipe

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).

Preheat oven to 375 degrees F (190 degrees C).

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 pot fitted with a steamer basket over 1 inch of boiling water and steam 5 minutes until tender.

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.