My special relationship with chicken continues and you don’t know this but I really like to wrap things with chicken breast.

It’s lean, it’s easy to work with and it cooks through easier than steak. So all you need to decide is “what” you want to put in the chicken wrap and you are on a winner.. I have tried spinach  and of course asparagus with cheese (Parmesan or Gruyère) . Its tasty, its easy and it is a perfect dinner party dish. Your guests will be impressed. I guarantee great taste.

What you need:

• 4 Chicken breast fillets
• 12 Bacon rashers (you can skip this if you don’t eat bacon)
• 12-16 Asparagus
• 1/2 cup of grated Parmesan
• An oven proof frying pan

For the marinade:

• 1 clove of garlic (crushed)
• 1 tsp sweet paprika powder
• 1 tsp hot paprika powder
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt & pepper for seasoning

What you do:

1. Pre-heat the oven to 180 degrees
2. Cut the chicken breasts into one thin slice (trick is to halve the chicken breast but keep it intact, it will make the wrapping easier)
3. Flatten out the chicken breast and place it in the marinade
4. Marinate for a minimum of 30 minutes
5. Place the bacon rashers on the prep board in rows
6. Place the marinated chicken on the rashes
7. Add the grated Parmesan to the chicken and 3 or 4  asparagus
8. Wrap the chicken using the bacon rashers as a guide
9. Get your frying pan nice and hot and sear the prepared chicken rolls
10. Once you the bacon is golden place the pan in the oven for about 20-25 minutes

Slice up the chicken to expose the asparagus inside .. and serve with potatoes roasted with rosemary and/or a salad.

Another idea is to wrap the leftover asparagus with bacon rashers and cook them in the frying pan, makes a nice side dish.

Enjoy!

Calories: Total: 1,020 – Per serving 255