Chicken and Asparagus Bundles

Ingredients

• 1 pound asparagus fresh trimmed
• 1 cup chicken broth 
• 2 teaspoons cornstarch 
• 0.5 teaspoon basil dried
• 0.3 teaspoon thyme dried
• 0.3 cup spring onion chopped
• 2 teaspoons juice of lemon 
• 4.5 teaspoons olive oil 
• 0.3 teaspoon pepper 
• 0.1 teaspoon salt 
• 16 ounces chicken breast halves boneless skinless

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• toothpicks
• aluminum foil

Directions

1. Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks.
2. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
3. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil.
4. Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions.
5. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender.
6. Remove bundles to a serving platter and keep warm.
7. 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.
8. Remove toothpicks.
9. Serve with sauce.