1 whole chicken breast, skinned, boned, halved & flattened with excess fat removed
4 lg. shrimp, cleaned, shelled & split with tail removed
4 asparagus spears, blanched
2 slices Monterey Jack cheese
1 tsp. butter
2 tsp. olive oil
Dash of nutmeg
Sprig of chopped parsley
1/2 c. flavored bread crumbs

1. In a flat dish, press crumbs into chicken on both sides; reserve.

2. Steam asparagus spears for just a minute; cool and serve.

3. Oil one oven-proof casserole dish large enough to contain the 2 chicken breasts.

ASSEMBLY:

1. Lay the 2 chicken breasts in casserole dish. Top with 2 shrimp on each end of chicken. Add asparagus in center of shrimp. Dot with butter and nutmeg.

2. Lay one slice of Monterey Jack cheese on top of each shrimp and chicken. Garnish with parsley.

3. Bake in a preheated 425 degree oven for 25 minutes.

4. Remove from oven with spatula. Serve on heated plates.