BACON CHEDDAR CHICKEN WITH ASPARAGUS CREAM SAUCE

Bacon cheddar chicken With Asparagus Cream Sauce image

Provided by Nor Mac @Adashofloverecipepage

Categories Chicken

Number Of Ingredients 17

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CHICKEN
8 - boneless skinless chicken thighs pounded flat
8 - cooked bacon but not crisp ( use store bought pre-cooked bacon. that will cut down on cooking time if desired)
5 - ounces reduced fat cheddar cheese chopped
1 pinch(es) garlic salt to taste
1 pinch(es) ground black pepper to taste
1 pinch(es) paprika
ASPARAGUS CREAM SAUCE
3 tablespoon(s) butter
1 tablespoon(s) olive oil
1/4 cup(s) chopped sweet onion like vidalia
2 clove(s) fresh garlic pressed or grated
1 pound(s) steamed cooked asparagus trimmed and cut in half
1 cup(s) plus 1 tbs heavy cream divided
1 teaspoon(s) corn starch
- garlic salt and pepper to taste
1 teaspoon(s) dried parsley

Steps:

Preheat oven to 350° Lay out a piece of foil, wax paper, or parchment paper on a countertop.
Open chicken thighs and place with cut side up on to counter prep area. Pound thighs gently until flattened. Do not pound until thin.
Place chopped cheese and one slice of bacon cut in half on top of each chicken thigh. Roll up chicken thigh with bacon and cheese inside.
Place seam side down in a 9 x 13" baking pan
Season with garlic salt, Black pepper, and paprika. Cover pan with foil tightly. Place in oven and bake approximately 30 minutes. (You May start the sauce at this time. ) Uncover chicken and continue to bake an additional 15 minutes.
While the chicken is finishing baking. Make the asparagus cream sauce. Place the butter and olive oil into a skillet on medium heat. Mix the two together as it melts to combine.
Add in the chopped onion. Cook until it caramelizes. (About 10 minutes)
Steam asparagus until it is almost cooked through. Drain and set aside. In skillet with with onion and butter. Add in the chopped garlic. Stir until garlic lightly Browns.
Add in the cream, parsley, garlic salt and pepper. Bring to a boil. Stir and continue cooking until cream cooks down a bit. Mix 1 tablespoon of cream with one teaspoon of cornstarch. Stir into pan mixture. Stir well to combine. continue to cook until it thickens a little bit.
Remove chicken from oven. Plate two chicken thighs on each plate. Serve thighs with asparagus on top and cream sauce.