Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!remarQ-easT!supernews.com!remarQ.com!news.cmc.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Chicken With Asparagus Sauce Followup-To: rec.food.cooking Date: 15 Apr 1999 07:55:47 -0600 Organization: attcanada.net Lines: 27 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <03a701be87d0$53c1a6e0$fdd6c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32259 Low-Fat Chicken with Asparagus Sauce 2 egg whites, beaten 1/2 cup dry bread crumbs 4 boneless chicken breasts, skinless 2/3 cup lite skimmed evaporated milk 1 can low fat Cream of Mushroom Soup 1 cup chopped asparagus Prepared rice for 4 In two separate bowls place egg whites and bread crumbs. Dip chicken into egg; coat with bread crumbs. Place chicken into nonstick baking dish. Bake chicken in 350: oven for 35 minutes or until golden brown. About five minutes before chicken is done, combine the remaining ingredients in medium nonstick saucepan. Cook soup mix over medium heat for five minutes; stirring occasionally. Remove chicken from oven and transfer to serving platter. Serve sauce over chicken and rice. Makes 4 servings. Calories 253 Fat 3.8 g Fiber 0.2 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.