Ingredients
4 boneless skinless chicken breast halves (6 ounces each)20 fresh asparagus spears (about 1 pound), trimmed4-1/2 teaspoons olive oil2 teaspoons lemon juice1/2 teaspoon dried basil1/4 teaspoon dried thyme1/4 teaspoon pepper1/8 teaspoon salt1/4 cup chopped green onions2 teaspoons cornstarch1 cup chicken broth
Preparation
Preheat oven to 350°. Flatten chicken breast halves to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a greased 13x9-in. baking dish. Combine oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil.
Cover and bake for 15 minutes. Uncover; sprinkle with the onions. Bake 25-30 minutes longer or until a thermometer inserted in chicken reads 165° and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm.
In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove toothpicks. Serve with sauce.
