Curried chicken and asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| ¼ | cup | Honey; mild |
| 2 | tablespoons | Dijon mustard |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Butter Buds® |
| 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 | Whole asparagus tips; fresh (optional) | |
| 4 | cups | Cooked rice; white or brown |
Directions
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