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Grilled Chicken with Bacon-Asparagus Crescent Wraps

Grilled Chicken with Bacon-Asparagus Crescent Wraps
  • Prep 15 min
  • Total 30 min
  • Ingredients 5
  • Servings 4
Fire up the grill! You can cook this new summertime staple entirely outside.
By Shawn Syphus
Updated October 12, 2018


  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 12 slices packaged precooked bacon
  • 24 spears asparagus, trimmed
  • 4 boneless skinless chicken breasts
  • 1/2 cup Italian dressing


  • 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).

  • 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!

No nutrition information available for this recipe
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