BACON CHEDDAR CHICKEN WITH ASPARAGUS CREAM SAUCE
This is a recipe I created, Instead of a flour or bread crumb coating on the chicken. I thought why not create an asparagus sauce to go on top of this chicken dish. I also used chicken thighs. That kept the chicken very tender. It is absolutely delicious. This was a really huge hit in my home. It is also a low-carb recipe. I hope you all enjoy my recipe!
Provided by Nor Mac @Adashofloverecipepage
Categories Chicken
Number Of Ingredients 17
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.
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