Bacon-Wrapped Chicken & Asparagus Roulades

Ingredients

Chicken Rolls
• 2 large chicken breasts (cut each in half for 4 pieces)
• Salt and pepper
• 4 slices Swiss cheese
• 4 slices deli ham (no sugar added)
• 12 asparagus spears (3 per roll)
• 8 slices bacon (2 per roll)
• Toothpicks

Dijon Spread
• 2 tbsp Dijon mustard
• 1 tbsp mayonnaise
• 1 tsp Worcestershire sauce (sugar-free if possible)
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Black pepper to taste

Instructions
1. Prep Chicken:
Cut each chicken breast in half lengthwise. Pound each piece between parchment until about 1/4 inch thick. Season with salt and pepper.
2. Blanch Asparagus:
Boil spears for 60–90 seconds, then drop into ice water. Pat dry.
3. Make the Dijon Spread:
Mix Dijon, mayo, Worcestershire, smoked paprika, garlic powder, and pepper.
4. Assemble:
Spread a little Dijon mixture on each chicken cutlet. Add a slice of ham, a slice of Swiss, and 3 asparagus spears. Roll tightly and secure with 2–3 toothpicks.
5. Wrap in Bacon:
Spiral 2 slices of bacon around each roll.
6. Sear:
Sear rolls in a hot skillet for 2–3 minutes per side until the bacon starts to crisp.
7. Bake:
Move rolls to a baking sheet and bake at 400F for 15–18 minutes, or until chicken hits 165F. Broil 1–2 minutes at the end if you want extra crispy bacon.
8. Remove toothpicks before serving.

Macros (per roulade)

Calories: 350–420
Fat: 28–36g
Protein: 32–40g
Net Carbs: ~2.5–3.5g