Grilled Chicken with Bacon-Asparagus Crescent Wraps

Blogger Shawn Syphus of I Wash You Dry whips up a tasty meal you can make entirely on the grill.

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  • prep time 15 min
  • total time 30 min
  • ingredients 5
  • servings 4
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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

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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!

Nutritional information

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