Baked Monterey Chicken With Roasted Veggies Recipe

Ingredients For Baked Monterey Chicken With Roasted Veggies Recipe

• 1 pound Fresh asparagus, trimmed and cut into 2 inch pieces
• 2 Large sweet red peppers, cut into strips
• 1 tablespoon Olive oil
• 1.5 teaspoon Salt, divided
• 0.75 teaspoon Coarsely ground pepper, divided
• 6 Boneless skinless chicken breast halves
• 5 tablespoon Butter, divided
• 0.25 cup All purpose flour
• 1 cup Chicken Broth
• 1 cup Heavy whipping cream
• 0.25 cup White wine or additional chicken broth
• 1.5 cup Shredded monterey jack cheese, divided