Bacon Wrapped Chicken and Asparagus

Serves 4

Ingredients:

• 4 chicken breast cutlets about 1/4-1/2 inch thick (or two large chicken breasts cut in half and pounded to needed thickness)
• 8 slices all natural bacon (I use Pederson Farms)
• 20 medium asparagus spears, ends trimmed
• 1/4 cup Paleo pesto sauce (use regular if not avoiding dairy)
• salt and pepper to taste
• bakers twine

Method:

1. Heat oven to 400 degrees F.
2. Lay chicken out flat and salt and pepper to taste.
3. Spread 1 tbsp pesto sauce along inside of chicken.
4. Place 5 spears of asparagus on top of pesto.
5. Roll chicken around asparagus and wrap each roll with a strip of bacon (two if necessary to cover well).
6. Wrap each roll with bakers twine to secure, place seam side down on a baking sheet lined with parchment paper.
7. Bake uncovered, at 400 degrees F for 35-40 minutes or until juices run clear.
8. Broil on high 6 inches from the heat for 3-5 minutes or until bacon is crisped. You can wrap the ends of the asparagus with foil if needed to avoid burning. I like them crispy!