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Chicken and Asparagus Bundles

Chicken and Asparagus Bundles
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
4 ServingsPrep: 15 min. Bake: 30 min.

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

  • 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.
  • 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.
  • 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.
© Taste of Home 2013

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Chicken and Asparagus Bundles (continued)

Nutrition Facts: One serving (1 bundle with about 1/3 sauce) equals 207 calories, 7 g fat (1 g saturated fat), 66 mg cholesterol, 316 mg sodium, 6 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013