Category: Chicken

1 1/2 lb Asparagues spears - fresh, halved

4 Boneless skinless chicken

Breast halves

2 tbsp Cooking oil

1/2 tsp Salt

1/4 tsp Pepper

10 3/4 oz Cream of chicken soup - undiluted

1/2 cup Mayonnaise

1 tsp Lemon juice

1/2 tsp Curry powder

1 cup Shredded cheddar cheese

Recipe by: Taste of Home Magazine, April '94/R. Banghart If desired, partially cook asparagus. Drain. Place the asparagus in a greased, 9" square baking dish. In a skillet over Medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Cover and bake at 375 F. for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand for 5 minutes.