1. Pre-heat oven to 375 f.
2. Remove skin from chicken breast, set aside. Mix flour, paprika, salt and pepper. Tip chicken into flour mixture and place each piece into corningware dish flour side down.
3. Mix gravy, teriyaki and lemon juice together. Pour over chicken in corningware dish. Drain Asparagus and place on top of chicken.
4. Cover and cook for 1 1/2 hour.
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