Grilled Rustic Bacon Wrapped Chicken
Recipe type: dinner, lunch
Serves: 4
  • 1 bunch asparagus
  • 2 tbsp butter, softened, divided
  • Pinch of salt and pepper
  • Cooking spray
  • 4 oz Canadian Cream Cheese, softened
  • 1 tbsp 35% cream
  • 2 tbsp sundried tomatoes (not in oil), finely chopped
  • 2 tbsp artichoke hearts (canned), finely chopped
  • 1 tsp fresh sage, chopped
  • 3 boneless and skinless chicken breasts, pounded to ¼” thickness
  • 6-10 thin slices of bacon
  • Wooden toothpicks
  • Sage Cream Sauce:
  • 1 tbsp butter
  • 1 tbsp flour
  • ¾ cup chicken stock, room temperature
  • ½ cup 35% cream
  • Salt & pepper
  • ½ tsp fresh sage, chopped
  • 1 tbsp Canadian Parmesan , grated
  1. Trim asparagus ends. In microwave melt 1 tbsp of butter. Toss asparagus with butter and season with a pinch of salt and pepper. Spray grill pan with cooking spray and add asparagus. Grill over medium high heat for 5 minutes or until desired tenderness. Remove from grill and set aside.
  2. With electric mixer, beat together cream cheese, remaining butter and cream until blended and smooth. Chop two of your grilled asparagus stalks into thin slices. Add to bowl along with sundried tomatoes, artichoke hearts, and sage. Mix well.
  3. Lay out chicken breasts. Sprinkle with a pinch of salt and pepper. Take approximately 2 tablespoons of your cream cheese mixture and spread over each piece of chicken.
  4. Carefully roll up each chicken breast. Wrap each chicken breast with two pieces of bacon. If your breasts are large use three pieces of bacon. Secure bacon and ends of chicken roll ups with toothpicks.
  5. Grill over medium high heat, turning frequently until bacon is browned, approximately 5-6 minutes. Continue to grill over indirect heat for another 10 minutes or until chicken juices run clear. Remove to platter and let sit for 10 minutes.
  6. Slice and serve with remaining grilled asparagus and sage cream sauce.
Sage Cream Sauce: In a saucepan over medium heat melt butter. Whisk in flour and let cook for two minutes. Slowly whisk in a little of the chicken stock. As it thickens pour in the rest of the chicken stock stirring as you go. Whisk in your cream until sauce is smooth. Sprinkle in a pinch of salt and pepper.
Remove from heat and toss in sage and Parmesan cheese. Stir until cheese has melted and serve immediately over chicken on or on the side.
Recipe by | Bakersbeans (Wanda Baker) at