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

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. Lay 1 slice of Monterey Jack cheese on top of each shrimp and chicken. Garnish with parsley. Bake in a preheated oven at 425 degrees for 25 minutes. Remove from oven with spatula. Serve on heated plates.