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Steam any remaining asparagus and serve on the side.
Asparagus should be green with firm stalks and closed, compact tips. Stalks can be thin or thick; it is a matter of personal preference. To store, stand fresh asparagus spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this recipe twice. The first time I made it, it was delicious! But the second time was not as flavorful. I think the difference was that I used a more "average-sized" chicken breast the first time and a chicken breast that was too thick the second time. Having the chicken breast too plump took away from the flavor of the cheeses (and I even think I added more cheese than it called for because of the size of the chicken, but it still didn't help).
I'm making this recipe again tonight, because I loved it so much the first time. I'll make sure that my chicken breasts aren't too thick:)
This was very good, simple and looks fancy.