1 lb. boneless, skinless chicken breasts

24 to 30 asparagus spears (tough ends removed)

2 Tbl. lemon juice

6 green onions (chopped)

½ tsp pepper

½ tsp lite salt

Preheat oven to 350 degrees.  Cut chicken breasts into 8 or 10 strips, each about 1-inch by 5-inches long.  Wrap each strip in a corkscrew fashion around 2 or 3 uncooked asparagus spears.  Fasten with toothpicks.  Place in a covered backing dish that has been sprayed with a non-stick coating.  Sprinkle with lemon juice, green onions, lite salt and pepper.  Cover and bake 25 to 30 minutes.  Remove toothpicks.  Serve hot or refrigerate and serve cold.

Makes 4 servings

One serving is ¼ recipe