Prep 15 mins
Cook 35 mins
My co-workers and I like to exchange recipes and cook for each other at least once a month . This is one of Georgia's favorites and it is delicious. I like to make it in May when fresh asparagus is in the roadside stands in southwest Michigan - nothing sweeter. Georgia credits this recipe to Taste of Home and Donna Lohnes of Wooster, Ohio.
- 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
- Soak 5-10 toothpicks in water to cover.
- Flatten chicken breasts slightly - to about 1/4 inch thickness.
- Wrap each breast around 5 asparagus spears; secure with toothpicks.
- Place in a lightly greased 9x13x2 inch baking dish.
- In a small bowl whisk together the oil, lemon juice, basil, thyme, pepper and salt; pour over chicken/asparagus bundles.
- Cover asparagus tips with aluminum foil.
- Cover entire pan with aluminum foil and bake at 350F for 15 minutes.
- Remove top aluminum foil covering (leave the covers on the asparagus tips).
- Sprinkle with green onions.
- Bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender.
- Remove bundles to a serving platter and keep warm.
- In a saucepan, combine chicken broth and cornstarch until smooth; stir in pan juices.
- Bring to a boil; cook and stir for 2 minutes until thickened, stirring constantly.
- Remove toothpicks from bundles.
- Serve one bundle per plate topped with sauce.
I cut the recipe to two servings and reduced the amount of oil since my husband and I are both watching our waistlines! I used salt substitute instead of salt. This is a real husband pleaser! He loved it, said it filled him up and tasted great. Will definately make this again.