Salsa Con Queso Chicken With Asparagus

Place each chicken breast half between two sheets of wax paper and pound until they are an even thickness of about 3/4 inch.

Heat the oil in a 12-inch skillet over medium heat. Sprinkle salt and pepper over both sides of the chicken, and place in the hot oil. Cook until lightly browned, about 4 to 5 minutes. Turn and continue to cook until the chicken is no longer pink inside, about 4 minutes more.

Meanwhile, snap the tough ends from the asparagus and rinse the spears with cool water. Place the asparagus spears in a 2-quart or larger microwave-safe casserole dish with a lid and add 1/4 cup of water. Cover and microwave 4 minutes or until crisp-tender. Remove from the microwave and set aside.

Put the cheese dip into a microwave-safe container, and cover with a paper towel. Microwave on high until heated through, about 2 minutes, stirring once halfway through. Set aside.

When the chicken is cooked through, remove it from the heat. To serve, place a chicken breast half on a plate. Divide the asparagus between the plates, laying it across the chicken and potatoes. Drizzle about 3 to 4 tablespoons of hot cheese dip across the chicken and vegetables and serve immediately.