Name: Chicken with Asparagus Sauce
Ingredients: 2 Egg whites; beaten; 1/2 c Dry bread crumbs; 4 Boneless chicken breasts; skinless; 2/3 c Lite skimmed evaporated milk; 1 cn Low fat Cream of Mushroom Soup; 1 c Chopped asparagus; Prepared rice for 4

Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy			1	Servings

INGREDIENTS

2		Egg whites; beaten
1/2	c	Dry bread crumbs
4		Boneless chicken breasts; skinless
2/3	c	Lite skimmed evaporated milk
1	cn	Low fat Cream of Mushroom Soup
1	c	Chopped asparagus
		Prepared rice for 4

INSTRUCTIONS

13% Fat
1. In two separate bowls place egg whites and bread crumbs. Dip chicken
into egg; coat with bread crumbs. Place chicken into nonstick baking dish.
2. Bake chicken in 350º oven for 35 minutes or until golden brown.
3. About five minutes before chicken is done, combine the remaining
ingredients in medium nonstick saucepan. Cook soup mix over medium heat for
five minutes; stirring occasionally.
4. Remove chicken from oven and transfer to serving platter. Serve sauce
over chicken and rice.
Makes 4 servings; Per serving: 253 Calories, 3.8 Fat Grams
Posted to recipelu-digest Volume 01 Number 467 by Kara9718
<Kara9718@aol.com> on Jan 6, 1998

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