Curried chicken and asparagus

Yield: 4 Servings

Measure Ingredient
\N \N Vegetable cooking spray
¼ cup Honey; mild
2 tablespoons Dijon mustard
¼ teaspoon Salt
1 tablespoon Butter BudsĀ®
1 teaspoon Curry powder
¼ teaspoon Ground ginger
1 tablespoon Low-sodium soy sauce
1¾ pounds Skinless boneless chicken breasts, (about 5 or 6 pcs)
12 \N Whole asparagus tips; fresh (optional)
4 cups Cooked rice; white or brown

Preheat oven to 350F. Spray a flat casserole dish that is not much bigger than the chicken breasts with cooking spray. Mix the next 7 ingredients together in the casserole dish to make the sauce. Place the chicken breasts in the dish and baste well with all the sauce. Bake uncovered for 30 minutes, basting frequently. Remove the chicken breasts. Put the asparagus tips in the sauce, place the chicken breasts over them. Baste the chicken.

Bake for 5 to 1O more minutes or until the chicken breasts are thoroughly cooked. Serve chicken on rice covered with the sauce.

*Prep: 10 minutes. Cook: 30 to 40 minutes. Yield: 4 servings. *517 cals, 10 g fat (17%). *Fear of Frying: A Sensible Approach to Quick & Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by Virginia N. White (Chronimed Publishing).

Recipe by: Fear of Frying 1996 Posted to Digest eat-lf.v097.n175 by KitPATh <phannema@...> on Jul 11, 1997

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