Spring Chicken and Asparagus

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

1. Soak 5-10 toothpicks in water to cover.
2. Flatten chicken breasts slightly - to about 1/4 inch thickness.
3. Wrap each breast around 5 asparagus spears; secure with toothpicks.
4. Place in a lightly greased 9x13x2 inch baking dish.
5. In a small bowl whisk together the oil, lemon juice, basil, thyme, pepper and salt; pour over chicken/asparagus bundles.
6. Cover asparagus tips with aluminum foil.
7. Cover entire pan with aluminum foil and bake at 350F for 15 minutes.
8. Remove top aluminum foil covering (leave the covers on the asparagus tips).
9. Sprinkle with green onions.
10. Bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender.
11. Remove bundles to a serving platter and keep warm.
12. In a saucepan, combine chicken broth and cornstarch until smooth; stir in pan juices.
13. Bring to a boil; cook and stir for 2 minutes until thickened, stirring constantly.
14. Remove toothpicks from bundles.
15. Serve one bundle per plate topped with sauce.