Bacon Chicken Rollup

1. 1

   Preheat your grill for a medium-high heat.

2. 2

   Butterfly the chicken breasts by slicing lengthwise in half so they open like a book, but don't cut all the way through to ensure you can stuff the breasts.

3. 3

   Flatten if desired using a kitchen mallet, heavy duty hammer, or a really clean boot.

4. 4

   Season the chicken with salt and pepper on both sides.

5. 5

   Lay 2 slices of provolone on each inside portion of the breast.

6. 6

   Add 3 garlic-seasoned asparagus spears to each breast.

7. 7

   fold the top layer back on top.

8. 8

   Wrap the chicken in bacon strips (about 4 strips per breast, depending on their size).

9. 9

   Secure the first end to the chicken, ensuring the toothpick also holds closed the flaps of the chicken.

10. 10

    Overlap bacon ends and secure with a toothpick as mentioned in the step previous.

11. 11

    Right before placing chicken on the grill, pour some oil on a paper towel and use tongs to coat the grill grates.

12. 12

    Grill for about 10-12 minutes per side.

13. 13

    Cook the remaining asparagus along side the chicken.

14. 14

    Let rest for 5 minutes prior to carving/serving.

15. 15

    Serve hot with a side of the remaining asparagus.

* Per serving · 4 servings · Values may vary.

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