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Grilled Chicken with Bacon-Asparagus Crescent Wraps

(1)
  1 reviews
  • 15 min prep time
  • 30 min total time
  • 5 ingredients
  • 4 servings
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Fire up the grill! You can cook this new summertime staple entirely outside.

Shawn Syphus Shawn Syphus
June 12, 2014

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
12
slices packaged precooked bacon
24
spears asparagus, trimmed
4
boneless skinless chicken breasts
1/2
cup Italian dressing

Steps

  • 1 Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
  • 2 Place the chicken breasts in resealable freezer plastic bag. Use heavy skillet or rolling pin to pound chicken to an even thickness. Pour dressing over chicken in bag. Let stand 5 to 10 minutes to marinate.
  • 3 Meanwhile, separate dough into 4 rectangles; press perforations to seal. Cut each rectangle into 3 equal strips to make a total of 12 strips. Place 1 slice of bacon on top of each strip. Wrap each dough strip, bacon inside, around 2 asparagus spears.
  • 4 Lightly spray sheet of heavy-duty foil with cooking spray. Arrange wrapped asparagus about 1 inch apart on foil. (You might need to do this twice if you have a small grill).
  • 5 Remove chicken from marinade; discard marinade. Place chicken and foil with wrapped asparagus on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 5 to 6 minutes or until bottom of dough is light golden brown. Use tongs to turn chicken and asparagus. Cover grill; cook 5 to 6 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 1 Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
  • 2 Place the chicken breasts in resealable freezer plastic bag. Use heavy skillet or rolling pin to pound chicken to an even thickness. Pour dressing over chicken in bag. Let stand 5 to 10 minutes to marinate.
  • 3 Meanwhile, separate dough into 4 rectangles; press perforations to seal. Cut each rectangle into 3 equal strips to make a total of 12 strips. Place 1 slice of bacon on top of each strip. Wrap each dough strip, bacon inside, around 2 asparagus spears.
  • 4 Lightly spray sheet of heavy-duty foil with cooking spray. Arrange wrapped asparagus about 1 inch apart on foil. (You might need to do this twice if you have a small grill).
  • 5 Remove chicken from marinade; discard marinade. Place chicken and foil with wrapped asparagus on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 5 to 6 minutes or until bottom of dough is light golden brown. Use tongs to turn chicken and asparagus. Cover grill; cook 5 to 6 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Expert Tips

Brush the grill with olive oil to help prevent sticking.

Not a fan of Italian dressing? Try a different oil-based dressing that pleases your taste buds!

Nutrition Information

No nutrition information available for this recipe
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