Follow these steps for perfect results
nonstick cooking spray
honey
mild
dijon mustard
prepared
salt
butter buds
curry powder
ginger
ground
soy sauce
low-sodium
chicken breasts
skinless, boneless
asparagus tips
fresh
rice
cooked
Preheat oven to 350F (180C).
Spray a flat casserole dish with nonstick cooking spray.
In the casserole dish, mix honey, dijon mustard, salt, butter buds, curry powder, ground ginger, and soy sauce to create the sauce.
Place the chicken breasts in the dish and thoroughly baste with the sauce.
Bake uncovered for 30 minutes, basting frequently.
Remove the chicken breasts from the dish.
Add the asparagus tips to the sauce in the casserole dish.
Place the chicken breasts back over the asparagus tips.
Baste the chicken with the sauce.
Bake for an additional 5 to 10 minutes, or until the chicken breasts are cooked through.
Serve the chicken and asparagus over rice, covered with the sauce.
Expert advice for the best results
Adjust the amount of curry powder to your taste.
For a spicier dish, add a pinch of red pepper flakes.
Serve with a side of naan bread or roti.
Everything you need to know before you start
10 minutes
The sauce can be prepared in advance.
Serve on a bed of rice, garnished with chopped cilantro.
Serve with a side of steamed vegetables.
Serve with a dollop of plain yogurt or raita.
Off-dry Riesling complements the sweetness and spice.
Discover the story behind this recipe
Combines Western cooking with Indian flavors.
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