Chicken and Asparagus Bundles

SUBMITTED BY: Donna Lohnes

"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"

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 (4 ounce) boneless skinless chicken breast halves
1 pound fresh asparagus spears, 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

READ REVIEWS (13)

DIRECTIONS

Flatten chicken breasts slightly. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil.
Cover and bake at 350 degrees F 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.

Nutritional Analysis: 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: 1 vegetable, 1 fat.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 22, 2007 by lvlnsy

This was the best recipe I have found on AllRecipes.com! The seasonings were fantastic. I didn't have thyme, so I substituded poultry seasoning. I only made 2 chicken breasts, but made the same amount of gravy and used the excess in mashed potatoes. It was FANTASTIC. Thanks so much for this recipe, I will be making it again and again.

5 users found this review helpful

Reviewed on Feb. 21, 2007 by Canadatomk

Great recipe, and great tasting. Easy to make - I seasoned the breasts with a little pepper, sprinkled some parsley on them. I would just add that they took about 10 minutes longer to cook than what is called for, and I would wait until the last 10 minutes to add the green onion.

3 users found this review helpful

Reviewed on Nov. 2, 2007 by Chocaholic

Very easy, very elegant, and very tasty!

1 user found this review helpful

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