Ingredients
4boneless skinless chicken breasts,(6 ounce), pounded with the flat side of a meat mallet to just under ½-inch thickness
1½tspItalian seasoning
salt and freshly ground black pepper
3tbspolive oil,divided
5ozbacon,5 slices, chopped
1lbthin asparagus,woody ends trimmed, halved
1tbspminced fresh garlic,(3 cloves)
1tbspbutter
1tbspall-purpose flour
1cupmilk
5slicesCache Valley Cheese Provolone Cheese,chopped into pieces and separated (3 ounce total)
2tbspparmesan cheese,freshly, finely shredded, optional
Preparation
Heat 1½ Tablespoon of olive oil in 12-inch in a skillet over medium-high heat.
Season both sides of chicken evenly with salt and pepper and Italian seasoning.
Cook chicken in skillet for about 5 minutes per side or until center registers 165 degrees F. Remove chicken from skillet cover with foil to keep warm.
While chicken is cooking, in medium non-stick skillet cook bacon over medium-high heat, tossing occasionally until cooked through for about 6 to 8 minutes, drain on a plate lined with paper towels.
Heat the remaining 1½ Tablespoon of olive oil in a skillet that was used to cook chicken over medium heat.
Add asparagus, season lightly with salt, and cook, tossing occasionally until tender-crisp for about 4 minutes. Add garlic and saute 30 seconds longer.
While asparagus is cooking, in a small saucepan melt butter over medium heat, add in flour and cook and stir constantly for 1 minute.
Pour in milk, season with salt, and bring mixture to a simmer, stirring frequently. Remove from heat and stir in provolone, and parmesan, whisking well until melted.
Plate chicken and asparagus, drizzle over the provolone cheese sauce, and sprinkle with bacon and pepper. Serve warm.
