|
Saucy Chicken and Asparagus
| 1-½ |
pounds Fresh Asparagus
Spears, halved |
|
4 |
Boneless Skinless Chicken
Breast Halves |
|
2 |
tablespoons Cooking Oil |
|
½ |
teaspoon Salt |
|
¼ |
teaspoon Pepper |
| 1 |
can (10-¾ ounces) Condensed
Cream of Chicken Soup, undiluted |
|
½ |
cup Mayonnaise |
|
1 |
teaspoon Lemon Juice |
|
½ |
teaspoon Curry Powder |
|
1 |
cup (4 ounces) Shredded
Cheddar Cheese |
Directions:
If desired, partially cook the asparagus; drain.
Place the asparagus in a greased 9-in. square baking dish.
In a skillet over medium heat, brown the chicken in oil on both
sides. Season with salt and pepper. Arrange chicken
over asparagus. In a bowl, mix soup, mayonnaise, lemon
juice and curry powder; pour over chicken. Cover and bake
at 375° for 40 minutes or until the chicken is tender and juices
run clear. Sprinkle with cheese. Let stand for 5
minutes before serving. Yield: 4 servings.
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