Recipe - Chicken With Asparagus Sauce

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

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 recipeludigest Volume 01 Number 467 by Kara9718
Kara9718@aol.com on Jan 6, 1998