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Chicken and Asparagus Recipe

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This recipe for Chicken and Asparagus, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Moxley, Trudy
Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breast halves - about 1 lb
20 fresh asparagus spears (~1 lb)
4 1/2 tsp olive or canola oil
2 tsp lemon juice
1/2 tsp dried basil
1/4 tsp dried thyme
1/8 tsp salt
1/4 cup chopped green onions
2 tsp cornstarch
1 cup chicken broth

Directions:
Directions:
Trim the asparagus spears. Flatten chicken breast slightly. Wrap each around five asparagus spears; securing with toothpick. Place into a 13" X 9" X 2" baking dish coated with cooking spray. Combine oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil. Cover and bake at 350F for 15 minutes. Uncover and sprinkle with onions. Bake 12 - 15 minutes longer until chicken is done and asparagus is crisp tender. Remove bundles to serving platter and keep warm. In a saucepan, combine cornstarch and chicken both; Stir in the pan juices and bring to a boil. Cook and stir until thickened. Remove toothpicks from the bundles and top with sauce.

 

 

 

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