Recipe - Curried Chicken And Asparagus

Vegetable cooking spray
One fourth cup Honey; mild
2 tablespoon Dijon mustard
One fourth teaspoon Salt
1 tablespoon Butter Buds®
1 teaspoon Curry powder
One fourth teaspoon Ground ginger
1 tablespoon Lowsodium soy sauce
1 Three fourths pound Skinless boneless chicken
breasts, (about 5 or 6 pcs)
12 Whole asparagus tips; fresh
(optional)
4 cup 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,
LowFat Eating for the Busy Family. (1996) by Virginia N. White (Chronimed
Publishing).

Recipe by: Fear of Frying 1996 Posted to Digest eatlf.v097.n175 by KitPATh
phannema@wizard.ucr.edu on Jul 11, 1997