I was inspired when my husband and I went to Ginger restaurant in Milwaukee. We ordered a chicken cor don blue tapas that was wrapped in prosciutto with cheese and asparagus. I felt that we could do the same with bacon, asparagus, and a few other variations. The verdict? It was delicious.
I usually don’t like chicken breast because they are kind of on the dry side. These were very moist and tasty. Broiling it at the end allowed the bacon to get a little crispy.
You can have total freedom with this recipe by adding cheese or pesto. Just depends what you are in the mood for.
- 4 to 6 chicken breasts
- 4 to 6 slices bacon
- 8 to 12 asparagus with ends snapped off.
- 1 to 2 tbsp Italian seasoning
- 1 to 2 tbsp olive oil
- Salt and pepper
Place your chicken breasts in a plastic zip bag and pound it out until it’s about 1/2 an inch thick. Place on the side while you pound the other chicken breasts. When done, put all the chicken breasts back in the bag and drizzle with olive oil. Toss in the Italian seasoning, salt and pepper and give it a shake so the chicken breasts are coated with seasoning. You can totally do this step in advance and allow the seasoning to sit on the chicken breasts or you can just move along.
Preheat your oven to 400 degrees. Take your seasoned and flattened chicken breasts out of the bag. Take the snapped asparagus and roll the chicken breast around it. Don’t leave a ton of the asparagus hanging out. It will get burnt. Then take your bacon and wrap it around the chicken breast/asparagus roll. You may want to use a tooth pick to hold the bacon in place.
Place your rolled up chicken breasts in a baking dish seem side down. Bake for 30 to 35 minutes. Then turn on your broiler. Broil the rolled up chicken breasts for 2 to 5 minutes. This will get the bacon crispy. Then you’re done.
- Cheese – this can go inside with the asparagus or put on the outside at the broiling stage.
- Pesto – you can put pesto on the inside with the asparagus.
- Extra bacon – you could use extra bacon as well.