Ingredients
4 boneless skinless chicken breast halves24 fresh asparagus spears, trimmed1/3 cup Italian salad dressing2 teaspoons soy sauce1/2 teaspoon ground ginger1/2 teaspoon salt, optional1/8 teaspoon pepper2 tablespoons sesame seedsHot cooked white and wild rice blend, optional
Preparation
Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.
