| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Asparagus, Cheese, Chicken, Main dishes |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Asparagues spears fresh, halved |
| 4 |
|
Boneless skinless chicken |
|
|
Breast halves |
| 2 |
tb |
Cooking oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 10 3/4 |
oz |
Cream of chicken soup undiluted |
| 1/2 |
c |
Mayonnaise |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Curry powder |
| 1 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
Recipe by: Taste of Home Magazine, April '94/R. Banghart If desired,
partially cook asparagus. Drain. Place the asparagus in a greased, 9"
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 F. for 40 minutes or until the chicken is
tender and juices run clear. Sprinkle with cheese. Let stand for 5 minutes.
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