INGREDIENTS

1 cup cooked, chopped uncured turkey bacon

2 tablespoons greek yogurt 

1 tablespoon finely chopped onion

1 tablespoon snipped fresh tarragon or parsley

1 teaspoon Worcestershire sauce

1 teaspoon cider vinegar

1 teaspoon Dijon-style or whole-grain mustard

1/8 teaspoon cayenne pepper

Freshly ground black pepper

4 large skinless, boneless chicken breast halves (about 2 lb.)

8 ounces green, white, and/or purple asparagus, trimmed

1 tablespoon olive oil

salt and pepper 

1 tablespoon olive oil

DIRECTIONS

1. For deviled bacon, in a food processor combine bacon, greek yogurt, onion, tarragon, Worcestershire, vinegar, mustard, cayenne, and a few grinds of black pepper. Cover and process until bacon is very finely chopped and almost smooth, scraping processor bowl as needed. Set aside while butterflying chicken breasts (see next step) or cover and refrigerate up to 2 days.
2. To butterfly chicken breasts, place each breast half on a flat surface or cutting board. With palm on chicken and fingers away from blade, cut through one side of the chicken breast to within 3/4 inch of the opposite side.
3. Open to lie flat. Pound chicken with flat side of meat mallet to 1/4-inch thickness.
4. To stuff chicken breasts, spread 1/4 cup of the deviled bacon on half of each chicken piece. Top with 3 to 5 asparagus spears. Fold unstuffed half over stuffing. Tie closed with 100-percent-cotton kitchen string. Sprinkle chicken with salt and pepper.
5. Cook in oven until chicken is cooked through and juices run clear. 

Recipes adapted from Better Homes and Gardens