Ingredients
2 lg. boneless, skinned Chicken breasts.
Aproximately 18-21 fresh, tender asparagus spears
2-4 Tblsp. Extra Virgin Olive Oil
1-2 Tbls.Mc Cormic Garlic Pepper Seasoning (personal preference, we like more.
1 Tblsp. Lemon juice (May use lime)
1 Tblsp. Kosher Salt
Preparation
pound chicken breasts until flat. Cut into strips. Take 3 asparagus spears and wrap chicken strip cork screw fashion and lay on sprayed Black w/long handled grill pan for outdoor grill. Ends on bottom.(We use a square grill pan with holes in it. You can purchase them in the outdoor grilling section at your local department store.)Mix EVO & Lemon juice together and drizzle over chicken & asparagus. Season w/Garlic Pepper. Grill over white coals with lid closed. About 4-5 minutes each side.(until chicken no longer pink, but not dried out.) Sprinkle Kosher Salt over top last 5 minutes of cooking time. Serve over rice. We make a spinach salad medley with fresh mushrooms, mandarin oranges, walnuts or pecans, diced apples if I have them on hand and raspberry vinegratte dressing
