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Curried Chicken And Asparagus

	Category	Main Meal Recipes
	Views	150
	Ratings	0

Ingredients And Procedures

Ingredients
1		vegetable cooking spray
1/4	cup	honey, mild
2	tablespoon	mustard, dijon
1/4	teaspoon	salt
1	tablespoon	butter buds?
1	teaspoon	curry powder
1/4	teaspoon	ginger, ground
1	tablespoon	soy sauce, low-sodium
4	each	chicken, breasts, skinless, boneless
12	each	asparagus, tips, fresh (optional)
4	cup	rice, cooked, white or brown

Directions:
Preheat oven to 350 degrees. 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 10 more minutes or until the chicken breasts are thoroughly cooked. Serve chicken on rice covered with the sauce.

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<h1>Curried Chicken And Asparagus</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>vegetable cooking spray </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>honey, mild </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>mustard, dijon </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>butter buds? </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>curry powder </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>ginger, ground </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>soy sauce, low-sodium </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>each</TD><TD class=ingredient>chicken, breasts, skinless, boneless </TD><TD></TD></TR><TR><TD class=ingredient>12</TD><TD class=ingredient>each</TD><TD class=ingredient>asparagus, tips, fresh (optional) </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>cup</TD><TD class=ingredient>rice, cooked, white or brown</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Preheat oven to 350 degrees. 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 10 more minutes or until the chicken breasts are thoroughly cooked. <BR><BR>Serve chicken on rice covered with the sauce.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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