Curried Chicken And Asparagus

Name: Curried Chicken And Asparagus
Total time: P1H
Yield: 4
Cuisine: Indian
Ingredients: nonstick cooking spray; honey; prepared mustard; salt; butter buds®; curry powder; ginger; soy sauce, tamari; chicken; asparagus; rice

A scrumptious and spicy chicken dish that is bound to have everyone licking their lips after every bite.

Yield

4
servings

Prep

20
min

Cook

40
min

Ready

60
min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1	x	nonstick cooking spray	*
¼	cup	honey mild
2	tablespoons	prepared mustard dijon
¼	teaspoon	salt
1	tablespoon	butter buds®	*
1	teaspoon	curry powder
¼	teaspoon	ginger ground	*
1	tablespoon	soy sauce, tamari low-sodium
4	each	chicken breasts, skinless, boneless	*
12	each	asparagus tips, fresh (optional)	*
4	cups	rice cooked, white or brown

Ingredients

Amount	Measure	Ingredient	Features
1	x	nonstick cooking spray	*
59	ml	honey mild
30	ml	prepared mustard dijon
1.3	ml	salt
15	ml	butter buds®	*
5	ml	curry powder
1.3	ml	ginger ground	*
15	ml	soy sauce, tamari low-sodium
4	each	chicken breasts, skinless, boneless	*
12	each	asparagus tips, fresh (optional)	*
946	ml	rice cooked, white or brown

Directions

Preheat oven to 350℉ (180℃). 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.