Bacon Wrapped Chicken Breasts With Asparagus Over Rice


1 cup basmati rice cooked to package directions

2 large chicken breasts cut in half (about the size of your palm)

8 slices regular bacon

12-15 asparagus - tops only cut to about 4 inches

1 small onion minced

2 green onions sliced

2 cloves garlic

1 tsp Each, thyme, tarragon, parsley - use fresh if available but dry will work

1/4 cup fresh parmesean cheese - grated

2 Tbs unsalted real butter

salt & pepper to taste


Preheat oven to 400.

Melt butter in pan over medium heat. Add minced onion and garlic. Cook approximately 2-3 minutes until soft. 

Add chicken, season with salt, pepper and spices. Brown on all sides on medium heat about until almost completely cooked through - about 10 minutes. 

Remove from pan onto cutting board or prep counter. 

Place 3-4 asparagus spears on top of flattest part of chicken, lengthwise, then wrap chicken with two slices of uncooked bacon. 

Set wrapped chicken onto oven sheet and bake until bacon is cooked through but not crispy. About 15 minutes. 

To plate: 

Add 1/2 cup rice to center of dish. Top with chicken, grated cheese and green onions.