Bacon-wrapped White Cheddar & Asparagus Stuffed Chicken

Growing up my mom always cooked, but I remember she would buy pre-prepped Chicken Cordon Bleu from Price Club that she would pop in the oven after a tiring day of dealing with us four wild beasts (well, my brothers were beasts, I was an angel). This is similar, but tastier and healthier. Don't get me wrong, we all need those frozen "Chicken Cordon Bleus" in our life for days we don't have it in us, but on the days we do, we can make this quick version.

• 2 boneless chicken breasts (filleted)
• 2 slices bacon (I used thick smoked applewood)
• 2 slices white cheddar
• 12 thin asparagus spears (halved)
• salt

Pre-heat oven to 400 degrees. Filet the chicken breast, lay slice of cheddar on bottom half, add half of the asparagus, then lay the other chicken half on top. Sprinkle with a pinch of salt. Wrap bacon around breast bundle as much as it will.

Place the wrapped stuffed chicken into a baking dish. The bacon will pop, so you may want to cover with a lid for 12 minutes, then remove lid and cook remaining 5 minutes. I put it on stoneware and not only did it make a bit of a mess, I almost smoked us out of the house. If you want the bacon a little crispier, let it broil for a couple minutes before removing and serving.