Fiesta Chicken with Asparagus

Served 4-6

2 medium sized bunches of asparagus, ends trimmed, lower stalks peeled if they seem tough
2 T olive oil
6 large boneless, skinless chicken breasts, halved
1/2 C whipping cream
2 C Chachies Salsa (your favorite variety)
1/3 C chopped cilantro

Preheat oven to 400 degrees. Place asparagus on a large baking sheet, drizzle with olive oil and sprinkle with a little sea salt. Toss to coat asparagus, evenly.

Lightly oil a 13 x 9 glass baking dish then lay in chicken breasts. In a mixing bowl mix together Chachies salsa and whipping cream. Spoon over chicken breasts and bake for 10 minutes. Set the baking sheet with the asparagus in the oven and bake everything for 15 minutes longer until the asparagus is browned and crunchy-tender, making sure to turn them a couple times during baking. Also check the chicken to make sure it is not pink in the center.

Arrange a portion of the asparagus on six warm dinner plates and lay a chicken breast over each portion. Stir the sauce in the pan, if there is a lot of chicken juice in the pan, transfer the sauce into a saucepan and reduce it to the consistency of cream soup. Taste and correct salt if necessary.

Spoon sauce over breast and let drizzle over asparagus. Sprinkle with chopped cilantro.