Spring Chicken And Asparagus

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 20 asparagus spears, fresh (about 1 lb.)
• 4 1/2 teaspoons olive oil or 4 1/2 teaspoons canola oil
• 2 teaspoons lemon juice
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper, freshly ground
• 1/8 teaspoon salt
• 1/4 cup green onion, chopped
• 2 teaspoons cornstarch
• 1 cup chicken broth

Recipe

• 1 soak 5-10 toothpicks in water to cover.
• 2 flatten chicken breasts slightly - to about 1/4 inch thickness.
• 3 wrap each breast around 5 asparagus spears; secure with toothpicks.
• 4 place in a lightly greased 9x13x2 inch baking dish.
• 5 in a small bowl whisk together the oil, lemon juice, basil, thyme, pepper and salt; pour over chicken/asparagus bundles.
• 6 cover asparagus tips with aluminum foil.
• 7 cover entire pan with aluminum foil and bake at 350f for 15 minutes.
• 8 remove top aluminum foil covering (leave the covers on the asparagus tips).
• 9 sprinkle with green onions.
• 10 bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender.
• 11 remove bundles to a serving platter and keep warm.
• 12 in a saucepan, combine chicken broth and cornstarch until smooth; stir in pan juices.
• 13 bring to a boil; cook and stir for 2 minutes until thickened, stirring constantly.
• 14 remove toothpicks from bundles.
• 15 serve one bundle per plate topped with sauce.