7 boneless skinless chicken breast halves
35 fresh asparagus spears, trimmed
3 tbsp olive oil
1 tbsp lemon juice
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp pepper
1/4 tsp salt
2 tsp cornstarch
1 c chicken broth
Flatten chicken breasts slightly. Combine the oil, lemon juice and seasonings. Wrap top and bottom of asparagus w/ foil. Wrap the asparagus in chicken, secure with toothpicks. Place in a 13x9x2 baking dish coated w/ non stick or brushed w/ cooking oil. Cover and bake at 350F (175C) for 15 mins. Uncover. bake for another 15 mins or until the chicken juices run clear. 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 mins until thickened. Remove toothpicks and foil from bundles; top w/ sauce.
