Food & Drink ½ cup mayonnaise ½ cup fresh parsley, chopped finely 3 garlic cloves, minced 4 large chicken breasts, boneless & skinless (about 8 ounces each) 16 asparagus, trimmed the length of the breasts 8 slices of extra old Cheddar 16 bacon slices Preheat the oven to 425 F. To make the stuffing in a bowl, combine the mayonnaise, parsley and garlic. Mix well. Cover and set in the refrigerator until needed. To prepare chicken, start by butterflying your breasts. Because one end of the breast is thicker than the other end, butterflying helps to even out the flesh to cook more evenly. Place the breast on a butter board. Place one hand flat on the breast. Make sure your fingers are out of the way. Start at the thickest portion, cutting towards the back, stopping about a half-inch at the back of the breast. Peel back the top to open up the breast. Repeat the process for all 4 breasts. Lay one open breast on your cutting board − coat one side with 2 tablespoons of the mayo mixture. Add 2 slices of cheddar to the stuffing. Place the other side of the breast on top of the stuffing. Lay the stuffed breast on 4 asparagus. Wrap the asparagus/breast in 4 slices of bacon. Set the wrapped breast in a baking pan sprayed with non-stick cooking spray. Repeat the process for all 4 breasts. Bake the breasts for 20 to 25 minutes, brushing the tops of the chicken breasts with the pan sauce halfway through. Broil for 1 to 3 minutes (if you’d like to crisp the bacon). If you are unsure that the chicken is cooked in the middle, use a thermometer. The chicken should be at least 165 F. Wine Suggestion: There’s so much fattiness and saltiness going on in this dish, it partners well with a big, fat white wine. The wine’s cream texture will complement the fattiness of the bacon and cheese. The wine’s acidity will also nicely offset the saltiness of the bacon and cheese. Choose a barrel-fermented and aged Chardonnay with at least 13% alcohol. The higher alcohol gives the wine more creaminess and weight. Bacon-wrapped Chicken Breasts Stuffed with Cheddar and Parsley on a Bed of Asparagus Serves 4 1 5 3 7 2 6 4 8 CSANews | SPRING 2022 | 49
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