Grilled Chicken with Bacon-Asparagus Crescent Wraps

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).