Chicken And Asparagus Bundles

• 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

1. 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.
2. Cover and bake at 350u0b0 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.
3. 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.

chicken breast halves, olive oil, lemon juice, basil, thyme, pepper, salt, green onions, cornstarch, chicken broth

Taken from www.tasteofhome.com/recipes/chicken-and-asparagus-bundles/ (may not work)