Chicken and Asparagus Bundles

Chicken and Asparagus Bundles made with The Robust Olive Madagascar Black Pepper Olive Oil

Ingredients

4 Chicken Breast halves 20 Asparagus stalks 4.5 tablespoons The Robust Olive Olive Oil 2 tablespoons lemon juice 1/2 teaspoon dried basil and thyme 1/4 teaspoon salt and fresh cracked pepper 1/4 Cup scallions (or green onion) finely chopped 2 tablespoons Cornstarch 1 Cup Broth

Instructions

Preheat oven to 350.

Split 2 large chicken breasts into halves and pound them down to about 1/2" thickness. Season lightly and lay them in a baking dish while gathering your asparagus. Bundle 5 asparagus spears and wrap the flattened chicken around the bundles and secure with a toothpick. Repeat for each piece of chicken.

In a small bowl, combine 4.5 tablespoons Madagascar Black Peppercorn Olive Oil (or EVOO) with 2 tablespoon freshly squeezed lemon juice, salt, pepper, basil, thyme to taste and pour this sauce over the bundles. Foil the tips of asparagus so as not to burn them while baking.

Bake in oven for 15 minutes. Remove the foil from tips, sprinkle finely chopped scallions and continue baking another 15 minutes.

In a sauce pan, combine 1 cup of broth with 2 tablespoon cornstarch (or gf flour is what I used) to make a sauce for finishing the bundles. Stir consistently to keep any clumping from forming. (I made another batch of the olive oil and lemon juice seasoning from above and added that as well for a stronger citrus flavor)

Remove Bundles from oven and set them in the sauce and simmer in the sauce for about 2 minutes.

Serve immediately!