Chicken and Asparagus Bundles Recipe

4.5 6 5
Chicken and Asparagus Bundles Recipe
Chicken and Asparagus Bundles Recipe photo by Sponsor
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Chicken and Asparagus Bundles Recipe

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4.5 6 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (1 pound)
  • 20 fresh asparagus spears (about 1 pound), trimmed
  • 4-1/2 teaspoons olive or canola 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 slightly. 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 the chicken juices run clear and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm.
In a 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 from bundles; top with sauce. Yield: 4 servings.
Originally published as Chicken and Asparagus Bundles in Light & Tasty April/May 2001, p37

Nutritional Facts

1 each: 207 calories, 7g fat (1g saturated fat), 66mg cholesterol, 316mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

  • 4 boneless skinless chicken breast halves (1 pound)
  • 20 fresh asparagus spears (about 1 pound), trimmed
  • 4-1/2 teaspoons olive or canola 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
  1. Flatten chicken breasts slightly. 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 the chicken juices run clear and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm.
  3. In a 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 from bundles; top with sauce. Yield: 4 servings.
Originally published as Chicken and Asparagus Bundles in Light & Tasty April/May 2001, p37

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Reviews forChicken and Asparagus Bundles

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tobinhouse User ID: 1724221 30146
Reviewed Dec. 30, 2011

"One of our favorite ways to use asparagus."

MY REVIEW
jlink User ID: 6211952 117768
Reviewed Sep. 20, 2011

"Very good. I also only used three/four asparagus per bundle. Served it with diced grilled colorful potatoes, everyone LOVED it."

MY REVIEW
PAdutch User ID: 553160 35720
Reviewed Mar. 31, 2011

"This recipe did not have much of a taste.....was very disappointed!! Would not make again!"

MY REVIEW
queenzookie User ID: 5427908 117674
Reviewed Mar. 26, 2011

"Very tasty. I only used 3 asparagus spears per bundle. I omitted the green onions and instead sprinkled with fresh minced chives right before serving."

MY REVIEW
miessaj User ID: 5210176 52826
Reviewed Aug. 10, 2010

"chicken and Asparagus are one of our favorites and we loved it! It was also really good the next day reheated. Absolutely loved it!!"

MY REVIEW
irenethebean User ID: 1111838 72488
Reviewed Jun. 19, 2010

"I have made this twice. We absolutely love it. It is beautiful on the plate. My 4 year old even likes it."

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