• 3 small organic chicken breasts

• 15-20 fresh asparagus spears

• 2 Tbsp. olive oil

• Sea salt and black pepper

• Garlic powder

• 1/4 cup sweet and spicy Thai chili sauce

• Toothpicks & parchment

Directions:

1. Preheat oven to 375 degrees.
2. Line baking sheet with parchment paper.
3. Pound chicken breasts thin and cut into long strips.
4. Clean and dry asparagus cutting off ends.
5. Using a toothpick, secure chicken strip near top of asparagus.
6. Wrap chicken strip around asparagus spear and secure at the bottom with another toothpick.
7. Place "snakes" on a baking tray and brush with olive oil.
8. Sprinkle with light coating of salt, pepper and garlic powder.
9. Bake for 17-19 minutes until chicken is soft but no longer pink.
10. Carefully remove toothpicks and transfer to a serving platter.
11. Brush a thin layer of chili sauce on each chicken piece.
12. Serve the remaining sauce in a small container for dipping.
13. Makes 15 to 20 pieces.