Grilled Chicken with Bacon-Asparagus Crescent Wraps

Heat gas or charcoal grill for indirect cooking as directed by manufacturer.

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.

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.

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).

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).