Ingredients

4 (6 ounce) chicken breasts, butterflied or pounded thin

salt and pepper to taste

4 ounces mozzarella, sliced or shredded

8 spears asparagus, trimmed

4 tablespoons asparagus pistachio pesto (see below)

8 slices bacon

Asparagus and Pistachio Pesto:

1/2 pound asparagus, blanched

1/2 cup basil

1 clove garlic

1/4 cup pistachios, toasted

1/4 cup parmigiano reggiano (parmesan), grated

3 tablespoons olive oil

1/2 lemon, zest and juice

salt and pepper to taste

Puree everything in a food processor until smooth.

Pistachio Cream Sauce:

1/2 cup pistachios

1 cup heavy cream

2 tablespoons butter

1 clove garlic, grated

1/2 cup parmigiano reggiano (parmesan), grated

1 tablespoon lemon juice

salt and pepper to taste

Directions

Step 1: Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the cheese, asparagus and 1 tablespoon of the asparagus pistachio pesto on the chicken chicken breasts, roll them up and wrap each in 2 slices of bacon

Step 2: Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F ), about 20-30 minutes, or bake in a preheated 400 degrees oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.

Step 3: For Pistachio Cream Sauce:

Step 4: Toast the pistachios in a pan over medium heat until lightly golden brown and fragrant, transfer to a food processor or blender and grind to a fine powder, add the heavy cream and puree.

Step 5: Melt the butter in a skillet over medium heat, add the garlic and cook until fragrant, about a minute.

Step 6: Add the pistachio cream and parmesan and simmer until it thickens a bit, about 2-3 minutes, before mixing in the lemon juice and seasoning with salt and pepper to taste.