CHICKEN BACON ASPARAGUS RECIPE RECIPES

CHICKEN, ASPARAGUS, AND BACON SKILLET | BETTER HOMES & GARDENS

Chicken, Asparagus, and Bacon Skillet | Better Homes & Gardens image

Bacon makes everything better -- especially in this easy chicken asparagus recipe. Dinner is served.

Provided by Better Homes & Gardens

Total Time 45 minutes

Number Of Ingredients 10

Ingredients

1 pound asparagus spears, trimmed
4 slices bacon, coarsely chopped
4 skinless, boneless chicken breast halves (1-1/2 pounds)
Salt
Ground black pepper
1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch pieces
1 14.5 ounce can chicken broth*
2 tablespoons all-purpose flour
½ teaspoon finely shredded lemon peel
Lemon wedges

Steps:

In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking.
In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet.
Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.
Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170°F). Sprinkle with bacon. Serve with lemon wedges.

Nutrition Facts : Calories 272 calories, CarbohydrateContent 8 g, CholesterolContent 105 mg, FatContent 11 g, ProteinContent 36 g, SaturatedFatContent 3 g, SodiumContent 891 mg, SugarContent 3 g

BACON WRAPPED CHICKEN AND ASPARAGUS RECIPE - FOOD.COM

Bacon Wrapped Chicken and Asparagus Recipe - Food.com image

Make and share this Bacon Wrapped Chicken and Asparagus recipe from Food.com.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 pieces boneless skinless chicken breasts
12 asparagus spears
1/2 cup pesto sauce
1 tablespoon olive oil
1/2 teaspoon italian seasoning
1/4 cup parmesan cheese, grated
salt and pepper, to taste
4 slices bacon

Steps:

Preheat oven to 400º F.
Line baking sheet with heavy-duty foil.
Pound out of the chicken to approximately 1/2" thickness.
Place chicken and pesto in medium bowl; toss to coat.
Cut asparagus to approx size of chicken roll (so that the asparagus will not peep out too much from the end).
Place olive oil and Italian seasoning in a shallow pan or ziplock bag and toss asparagus until coated well.
Place 3 asparagus spears and top with parmesan cheese.
Roll chicken around asparagus and wrap each roll with a bacon strip (2 if necessary to get good coverage).
Place, seam side down, in lined pan.
Bake, uncovered, at 400ºF for 35-40 minutes or until juices run clear.
Broil 6 inches from the heat for 3-5 minutes or until bacon is crisped.
Enjoy.

Nutrition Facts : Calories 103.3, FatContent 8.9, SaturatedFatContent 2.8, CholesterolContent 10.9, SodiumContent 168.6, CarbohydrateContent 2.2, FiberContent 0.9, SugarContent 0.6, ProteinContent 4.4

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CHICKEN, ASPARAGUS AND BACON SKILLET - BIGOVEN

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"1. In a large saucepan, cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking. 2. In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon drain on paper towels, reserving 1 tablespoon drippings in skillet. 3. Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until browned, turing once. Remove chicken from skillet; keep warm. 4. Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with bacon. Serve with lemon wedges. *Tip: If you like, use 1 1/2 cups chicken broth and 1/4 cup dry white wine."

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