Bacon Wrapped Chicken Stuffed with Asparagus
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Instructions
  1. Preheat oven to 400 degrees.
  2. Place bacon in a oven-proof skillet, roasting pan, or rimmed baking sheet. Bake for about 10 to 15 minutes (depends on the thickness) to render off some of the fat and partially cook. Remove from oven before it browns (you need to be able to wrap chicken with it). Transfer to paper-towel lined plate.
  3. Line baking sheet with heavy-duty foil to cook chicken.
  4. Pound out of the chicken to approximately 1/2-inch thickness. Brush chicken breasts on both sides with pesto.
  5. Trim asparagus to remove the woody ends, and so the size is about the same as the chicken roll (so only the tips of the asparagus stick out).
  6. Place a piece of prosciutto over each piece of chicken. Place 3 asparagus spears on top of prosciutto and sprinkle with some cheese, if using. Roll chicken around asparagus. Wrap each roll with 2 bacon strips.
  7. Place, seam side down, on baking pan.
  8. Bake, uncovered, at 400 degrees for 30-40 minutes or until juices run clear. Check after 30 minutes.
  9. If your bacon is not crisp, place under broiler for about 5 minutes.
  10. Serve with a lemon aioli.
Recipe Notes

To make lemon aioli, follow this recipe from Martha Stewart. 

OPTIONS FOR LARGE CHICKEN BREASTS: If you really large chicken breasts, then they will be too big to roll. So cut each in half, width wise, being a little more generous to the thin end. Then pound. Or butterfly each breast, pound, then cut in half.

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