Chicken, bacon & asparagus rolls
November 12, 2008
My daughter’s boyfriend joined us for dinner and pleaded with me to please teach teach this recipe to his mother so she could make it for him. I told him it was so easy, he could make it himself!
Pound the chicken flat! I find this easiest to do if I rinse the breast and place it between plastic wrap. (I use a big sheet that I fold over, and I will be using this same piece again for the wrap.)
Cover the chicken with thin sliced bacon.
Lay the plastic over the bacon and flip the whole thing over. Sprinkle with grated Parmesan cheese and garlic powder (I use garlic juice.)
Place a few spears of asparagus (I grilled mine for a minute or two on an electric skillet covered in bacon fat because I had cooked bacon to make cookies) and a tablespoon of butter (cut into quarters).
Fold the first third of the meat over the asparagus and roll it all up tightly.
Use the plastic to wrap the roll tightly and chill in the fridge for an hour (or more.)
Heat a cast iron skillet and add enough olive oil to lightly cover the bottom. Turn the rolls gently so that all sides start cooking. Place skillet in 350 degree oven and cook until chicken hits 135 degrees. Drain any excess juice from pan. Return skillet to stove top and crisp the bacon on any sides where it is soft.
Slice and serve with Parmesan cheese sauce (recipe below).
Make a roux with 4 tablespoons each of flour and butter, cook until it is light blonde.
Warm a cup of half and half in the microwave. Add half of it to the roux and stir thoroughly.
Add 1 cup of grated Parmesan and stir until melted.
Add 1/2 cup of white wine and salt & pepper to taste.
Cook for a few minutes (stirring almost constantly)