2 whole chicken breasts
1/8 tsp. pepper
10 oz. frozen asparagus or broccoli
1/3 c. real mayonnaise
10 3/4 oz. can condensed cream of chicken soup
1/2 tsp. curry powder
Garlic salt
1/4 c. salad oil
1 tsp. lemon juice
1/4 c. shredded Cheddar

Skin and bone chicken breast. Heat oven to 375 degrees. Cut each breast lengthwise into 2 x 4 inch strips; sprinkle with salt and pepper. Heat oil in fry pan and brown chicken. Cook asparagus following package directions (3-4 minutes). Stir together soup, mayonnaise, lemon juice and curry powder.

Place asparagus in single layer in shallow baking pan. Place chicken strips over asparagus; spoon on sauce. Sprinkle with cheese, cover with foil and bake 30 minutes or until bubbly. Makes 4 servings.