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Contributed by:
 Lisa A.

Ingredients: 4 boneless skinless chicken breast halves (1 pound) 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 fat free chicken broth

Directions:

• Flatten chicken breasts slightly. Wrap each around 5 asparagus spears; secure with toothpick.

• Place in a 13-in.by 9 by 2 in. baking dish coated with nonstick spray.

• Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil.

• Cover and bake at 350 degrees for 15 min. Uncover and sprinkle with onions. Bake 12 - 15 min. longer or until the chicken juices are clear and the 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.