Bacon-Wrapped Stuffed Chicken–Texas Style

Soak 12 toothpicks in water while you prep the rest of the dish.

Take chicken breasts and pound them to 1/4 inch thick and set aside.

Prep asparagus by bending each stalk to where it snaps off, toss the bottom part and set the top parts aside.

In large bowl, combine softened cream cheese, mozzarella cheese, salt and pepper and garlic powder. Mix and set aside.

Take each chicken breast and spread cream cheese mixture onto the top, then lay 3 asparagus stalks on top of that. Slowly wrap each breast up and secure with 2 toothpicks (that have been soaked in water)! Lay 2 pieces of bacon on cutting board and put a chicken breast on top and wrap the bacon around and secure! Continue with each breast!

Preparing the BBQ for indirect grilling:
Pile charcoal on one side of the grill, so that you have 1/2 of the grill without coals.

After the coals are ready, put the chicken on the side with no coals, and close lid and let cook for 45 minutes or until done depending on size of breast. Half way through cooking time, brush on sauce, and turn the chicken, brush on that side and continue cooking. The last 10 minutes, I continually brush on the sauce.