3 whole chicken breasts, split
2 tbsp. flour
3 tbsp. salad oil
1/4 c. dry white wine
1/4 c. Bleu cheese (1 oz.) can substitute American or mild Cheddar
1 (10 3/4 oz.) can cream of chicken soup
1 lb. asparagus, can substitute broccoli spears
1/2 tsp. salt
1/4 tsp. pepper

About 1 1/2 hours before serving, preheat oven to 375 degrees. In skillet over medium-high heat, salad oil and cook chicken pieces dipped in flour until lightly browned on all sides. In shallow 3-quart casserole mix well wine, Bleu cheese, soup, salt and pepper.

Arrange chicken in soup mixture and spoon some over chicken. Bake 30 minutes. Add asparagus or broccoli spears between chicken pieces. Cover tightly and bake an additional 30 minutes. Serve with rice. Serves 6.