2 chicken breasts, boned, skinned, cut 2x4 inch
1 1/2 tsp. MSG (optional)
1/4 tsp. pepper
1/2 c. vegetable oil
2 (10 oz.) pkgs. frozen asparagus spears
1 (10 oz.) can cream of chicken soup
1/2 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 c. sharp Cheddar cheese (shredded)

Sprinkle chicken with pepper and MSG. Brown in vegetable oil in 10 inch skillet over medium flame. Saute slowly (approximately 6 minutes). Remove and drain on paper towels.

Cook asparagus and drain. Line bottom of 9x12 inch pan with asparagus. Place chicken on asparagus.

Mix chicken soup, mayonnaise, lemon juice and curry powder. Pour over chicken and asparagus then sprinkle with cheese. Cover and bake 375 degrees for 30 minutes.