CHICKEN & ASPARAGUS BUNDLES

By curly

Ingredients

• 4 boneless, skinless chicken breast halves (1 pound)
• 20 fresh asparagus spears (about 1 pound) trimmed
• 4 1/2 tsps olive oil
• 2 tsps lemon juice
• 1/2 tsp dried basil
• 1/4 tsp dried thyme
• 1/4 tsp pepper
• 1/8 tsp salt
• 1/4 cup chopped green onions
• 2 tsps cornstarch
• 1 cup fat free chicken broth

Preparation

Step 1

Flatten chicken breasts slightly. Wrap each around 5 asparagus spears; secure with toothpick. Place in a 13 x 9 baking dish coated with nonstick spray. Combine the oil, lemon juice and seasonings. Pour over bundles. Cover asparagus tips with foil.

Cover and bake at 350 degrees for 15 minutes. Uncover and sprinkle with onions.

Bake 12 – 15 minutes longer or until the chicken juices are clear and the asparagus is crisp tender, Remove bundles to a serving platter and keep warm.

In a saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks from bundles; top with sauce.