Chicken and Asparagus Bundles

Again, I would like to thank my friends at www.allrecipies.com for this very good recipie, which I am sure would have been even better without being slightly over cooked, which is 100% my fault for using chicken tenderloin rather than chicken breast, as well as forgetting to set a timer. However, that said, the part of the asparagus which was covered by the chicken was quite good and tender. Also, remember to trim the ends of the asparagus prior to cooking (if you forget, do it before eating). Also, I left off the sauce and took it for lunch the next day and had quite a pleasent lunch.

4 (4 ounce) boneless skinless chicken breast halves
1 pound fresh asparagus spears, trimmed
4 1/2 teaspoons olive or canola 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
Directions

Flatten chicken breasts slightly. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil.
Cover and bake at 350 degrees F for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until the chicken juices run clear and 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.