Start by placing some boneless skinless chicken breasts in a plastic baggie. To get the juiciest grilled chicken, you’ll have to use a heavy pot or my personal fave–a rolling pin–to pound it to an even thickness. Simply add the Italian salad dressing to coat, and let marinate while you prep your veggies.
Next, unroll some Pillsbury Crescents and separate into 4 rectangles. Pinch the diagonal seams closed then cut each rectangle into 3 strips of equal size.
Make sure your grill is hot and ready to go. If you’re using coals make sure to place the majority of the coals in one corner, and scatter just a few coals throughout the bottom of the grill. This will create indirect heat, which will help cook the crescent dough slowly and not burn it.
Place the chicken directly on the grates and the crescent and bacon-wrapped veggies on lightly greased foil. Close the lid. After 5 or 6 minutes you can open it, flip the chicken and asparagus, and let it cook just another 5 to 6 minutes.