Ingredients
| 1 1/2 Pound |
fresh asparagus spears, halved |
| 4 |
boneless, skinless chicken breast halves |
| 2 Tablespoon |
vegetable oil |
| 1/2 Teaspoon |
salt |
| 1/4 Teaspoon |
pepper |
| 1 Can |
cream of chicken soup |
| 1/2 Cup |
mayonnaise |
| 1 Teaspoon |
lemon juice |
| 1/2 Teaspoon |
curry powder |
| 1 Cup |
shredded Cheddar cheese |
Instructions
Partially cook asparagus and drain. Place the asparagus in a greased 9-inch 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 degrees for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.
