On Fri, 15 Apr 2016 08:05:42 -0400, Gary > wrote:

>cshenk wrote:
>>
>> Gary wrote in rec.food.cooking:
>>
>> > I saw this in one of my weekly grocery store flyers this morning. Take
>> > a look:
>> >
>> > http://i64.tinypic.com/33y1fk4.jpg
>> >
>> > Is it just me or does that sound just so wrong to you too?
>> >
>> > The chicken breast with asparagus sounds fine to me. I would maybe
>> > quickly sautee the asparagus in a bit of garlic infused olive oil.
>> > Then maybe add in some fresh parmesan cheese but CERTAINLY NOT cheddar
>> > cheese.
>> >
>> > Anyway, premade (and ready to cook) things are rarely good and always
>> > expensive. I could make that myself for half the price stated. I would
>> > never even dream of cheddar cheese with the other two ingredients
>> > though. That travesty is what caught my attention this morning.
>>
>> The main problem is the asparagus flavor would be totally lost. It's
>> just too strong of a cheese for that vegetable.
>
>Also too strong for the nice mild flavor of chicken breast.

To my taste the best cheese for chicken breast is mozz... a chick parm
onna crusty bra is the best.