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 steam 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 and 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.
