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Curried Chicken And Asparagus
| 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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