Recipe information
Yield
serves 4
Ingredients
1 1/2 pounds fresh asparagus spears, trimmed and halved
2 tablespoons vegetable oil
4 boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
One 10 3/4-ounce can cream of chicken soup
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1 cup shredded Cheddar cheese
Preparation
If the asparagus spears are thick or seem tough, cook them in boiling water for 2 minutes; drain. Place the asparagus in a greased 9 x 9-inch baking dish. Heat the oil in a skillet over medium heat; add the chicken and brown on both sides; season with salt and pepper. Arrange the chicken over the asparagus. In a bowl, mix the soup, mayonnaise, and lemon juice; pour this over the chicken. Cover and bake at 375 degrees for 40 minutes, or until the chicken is tender and its juices run clear. Sprinkle the dish with the cheese and let stand for 5 minutes so the cheese melts.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
