Bacon Wrapped Asparagus Stuffed Chicken Breasts


I live with my boyfriend, but I pretty much do all of the cooking. Which, I am totally not complaining about because there’s not much else I love as much as having the kitchen to myself and creating new dishes!

Just the other day we were at the grocery store together, my boyfriend and I, and I asked him how he wanted me to prepare the chicken breasts I had thawing for dinner that night. As I waited for his response, I noticed some gorgeous asparagus right in front of me. Instantly, I wanted chicken and asparagus. So, I asked him if he’d like chicken wrapped in bacon. Obviously I knew I didn’t even have to ask. Will he ever turn down food wrapped in bacon? No. So, I was in luck. I planned to stuff the chicken breasts with asparagus and wrap them in bacon. He got his bacon and I got my asparagus. Win, win!

I didn’t plan to post this recipe as I literally just threw it together without much of a plan at all, but after I posted a picture of our meal on Instagram, I received so many comments asking for the recipe, so here it is! I hope you enjoy it as much as we did!

Bacon Wrapped Asparagus Stuffed Chicken Breasts
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
Tender chicken breasts stuffed with asparagus and wrapped in bacon
  • 2 skinless boneless chicken breasts
  • 2 slices bacon
  • 4 asparagus spears
  • Sea salt and pepper, to taste
  1. Preheat oven to 400 degrees F.
  2. Meanwhile, begin preparing chicken by making a slit into its centre along its side, creating enough space to wedge 2 asparagus spears in.
  3. When the slit has been made, slide the 2 asparagus spears into each of the chicken breasts.
  4. Wrap the chicken breasts in bacon and season with sea salt and pepper.
  5. Place on a baking sheet and cook for approximately 20 minutes or until the internal temperature of the chicken breast reads 160 degrees F.
  6. Serve.


4 comments on “Bacon Wrapped Asparagus Stuffed Chicken Breasts

  1. We made this dish for dinner tonight with a side of buttercup squash and it is deeeeelicious! This is definitely a keeper with all of the spring asparagus coming in now. The chicken breasts were so large at the store and it enabled me to cut each in half. That means lots of yummy leftovers for the week 🙂 Thank you for sharing this easy recipe, Meg!

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