Asparagus Chicken

Sauce

¾ c. water

½ c. soy sauce

¾ c. brown sugar

¼ t. garlic

1/8 t. ginger

1 t. lemon juice

Simmer for 2 min.

Chicken breasts

Asparagus

Swiss cheese

Place chicken breasts in a casserole dish and pour sauce over top and marinate in the fridge for at least 1 hour or overnight.Discard juice until you have about 1/8 inch on the bottom and cover with tinfoil. Cook chicken 375 for 15 min till chicken is almost done. In the mean time wash and steam enough asparagus 4 to every breast of chicken you have. Place 4 spears on each breast and lay one slice of swiss cheese on top of each breast of chicken. Return to oven uncovered and cook for 10 more minutes till cheese is melted and chicken juices run clear.

I use canned asparagus in Grenada and it has been fine. Fresh is better, but the canned is a good substitute.