Asparagus-Stuffed Chicken Breasts With Bacon
Position racks in centre and upper third of oven, then preheat to 375°F. Line a rimmed baking sheet with parchment.
Place chicken breasts on a cutting board. Cover with plastic wrap. Using a meat mallet or the bottom of a medium saucepan, gently pound chicken breasts to 1/2-in thickness. Season chicken with 1/4 tsp each salt and pepper. Place 5 asparagus spears crosswise in the centre of each breast. Roll chicken around the asparagus, starting with the pointed end. Set aside, seam side down.
Lay 2 slices of bacon on cutting board side by side lengthwise. Roll bacon around one piece of chicken, then place, seam side down, onto prepared sheet. Repeat with remaining bacon and chicken.
Bake in centre of oven for 30 minutes. Switch oven to broil and transfer sheet to upper rack. Broil until bacon is golden and an instant-read thermometer inserted into thickest part of chicken reads 165°F, about 4 to 5 minutes.
Meanwhile, heat a medium saucepan over medium. Melt butter, then stir in flour. Cook, stirring constantly, for 1 minute. Gradually whisk in milk and mustard. Cook until mixture is thickened, about 2 minutes. Stir in cheese, remaining 1/4 tsp each salt and pepper and parsley. Cook until cheese is melted. Serve sauce spooned over chicken.
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Last updated: March 1st, 2021
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