Baked Chicken with Creamy Curry Sauce

Ingredients:

6 boneless, skinless chicken breasts, trimmed
1/4 cup mayo
1 cup low fat sour cream
1 can cream of chicken soup 

2 tsp. sweet curry powder

1 T fresh lemon juice

Instructions:

Preheat oven to 350 F. Trim all fat and tendons from chicken breasts. I like to cut each breast crosswise to make 4-5 pieces, which gives more surface for the sauce to penetrate, but this isn't necessary. 

Put chicken into glass casserole dish sprayed with non-stick spray. Mix other ingredients in bowl, then spread over chicken. Bake 40-60 minutes, until bubbling and slightly starting to brown.  I usually check it at least once and separate the chicken pieces so the sauce is running down between them.  Serve hot.