2 chicken breasts, halved
4 tsp. soft butter
1 to 2 tbsp. instant minced onion
1/2 tsp. garlic salt
1/4 tsp. paprika
2 tbsp. snipped parsley

Heat oven to 425 degrees. Remove skin from chicken; place chicken in ungreased baking pan, 8 x 8 x 2 inches or 9 x 9 x 2 inches. Spread 1 teaspoon butter on each piece; sprinkle with onion, garlic salt and paprika. Bake uncovered 30 to 35 minutes or until tender. Sprinkle with parsley. 4 servings.

WAYS WITH COOKED ASPARAGUS: Sprinkle with lemon juice or buttered bread crumbs. Top with 1 can of our hollandaise sauce. Top with mixture of medium white sauce and chopped hard cooked eggs. Season with mace, allspice, dill weed, marjoram or savory. Toss with butter and sliced pitted ripe olives.