Bacon Chicken Rollup

Bacon Chicken Rollup

I didn't expect much, especially since I used random ingredients and prayed they worked. There was a smokey sweetness that matched the asparagus well and created a wide range of flavors in a single bite.



4 servings
  1. 1 lb chicken breasts
  2. 8 slice bacon
  3. 1 salt, to taste
  4. 1 freshly ground peppercorn, to taste
  5. 4 slice provolone cheese
  6. 6 stick asparagus spears


35 mins
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    Preheat your grill for a medium-high heat.

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    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.

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

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    Season the chicken with salt and pepper on both sides.

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

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    Add 3 garlic-seasoned asparagus spears to each breast.

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    fold the top layer back on top.

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    Wrap the chicken in bacon strips (about 4 strips per breast, depending on their size). Secure the first end to the chicken, ensuring the toothpick also holds closed the flaps of the chicken.

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

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

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    Grill for about 10-12 minutes per side.

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    Cook the remaining asparagus along side the chicken.

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    Let rest for 5 minutes prior to carving/serving.

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    Serve hot with a side of the remaining asparagus.

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