Spring Chicken and Asparagus
- Ready In:
- 50mins
- Ingredients:
- 11
- 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
- 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.
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RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.