Instructions: Preheat oven to 375F
Snap off bottoms of asparagus.

Pound breasts between two sheets of wax paper with a meat mallet, until flat. This is important, as they must be thin to cook quickly.

Combine garlic, basil, anchovies, olive oil, and lemon juice into a sauce in blender or food processor, or mash and mix by hand.

In a small rectangular glass casserole, place four asparagus spears closely
together and wrap a chicken breast around them. Repeat this process for the
rest of the breasts.

Spread sauce over chicken.

Sprinkle teaspoon of water over exposed asparagus.

Cover casserole tightly with aluminum foil.

Bake for 20 - 30 minutes, or until chicken is cooked through.

DO NOT OVERCOOK. If you cook asparagus too long, it becomes soggy and the sauce becomes watery.

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