Curried Chicken and Asparagus

* Exported from MasterCook *

Curried Chicken and Asparagus

Recipe By : Fear of Frying 1996
Serving Size : 4 Preparation Time :0:45
Categories : Fear Of Frying Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable cooking spray
1/4 cup honey -- mild
2 tablespoons Dijon mustard
1/4 teaspoon salt
1 tablespoon Butter Buds®
1 teaspoon curry powder
1/4 teaspoon ground ginger
1 tablespoon low-sodium soy sauce
1 3/4 pounds skinless boneless chicken breasts -- (about 5 or 6
pcs)
12 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).


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