Baked Chicken Divan
|Cooked asparagus spears||3⁄4 Pound (Use Either Fresh Or Frozen)|
|Boneless skinless chicken breast||1 Pound, sliced cooked|
|Fleischmann's margarine||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Egg beaters||1⁄2 Cup (8 tbs)|
|Sherry cooking wine||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
Arrange asparagus in bottom of greased 2-quart shallow baking dish.
Place chicken slices over asparagus; cover with foil.
Bake at 325°F for 20 minutes or until heated through.
In medium saucepan, over low heat, melt margarine; blend in flour.
Cook, stirring until smooth and bubbly; remove from heat.
Gradually blend in milk; return to heat.
Heat to a boil, stirring constantly until thickened.
Gradually blend half the hot milk mixture into Egg Beaters.
Return mixture to saucepan; blend well.
Stir in sherry and pepper.
Spoon sauce over chicken and asparagus; sprinkle lightly with paprika.
Calories 279 Calories from Fat 69
% Daily Value*
Total Fat 8 g11.8%
Saturated Fat 1.6 g8%
Trans Fat 0 g
Cholesterol 67.8 mg22.6%
Sodium 379.4 mg15.8%
Total Carbohydrates 15 g5%
Dietary Fiber 1.2 g4.6%
Sugars 6.1 g
Protein 35 g69.1%
Vitamin A 29.6% Vitamin C 8.2%
Calcium 17.6% Iron 16.4%
*Based on a 2000 Calorie diet