Chicken and Asparagus Bundles |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My husband is a big asparagus fan, so I had to try this recipe. It's a mainstay when I want something unusual but simple for guests. For variety, you can leave off the sauce and serve the bundles chilled for lunch. Donna Lohnes of Wooster, Ohio Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
20 fresh asparagus spears (about 1 pound), trimmed |
4-1/2 teaspoons olive oil |
2 teaspoons lemon juice |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1/4 cup chopped green onions |
2 teaspoons cornstarch |
1 cup chicken broth |
Directions:
1. Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil.
2. Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm.
3. In a small 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. Serve with sauce. Yield: 4 servings.
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