Chicken and Asparagus wrapped with bacon, served with stir fry veggies and BBQ Sauce

Ingredients:
Two chicken breasts
Thick cut bacon
Asparagus spears with bases cut off
Black pepper
Cooking twine
Garlic powder
Mixed Veggies
BBQ sauce
Sea salt

Step 1:
Take a meat hammer and flatten the breasts with the smooth side. Flatten as much as you can without tearing the breast meat too much. Sprinkle freshly crushed black pepper and garlic powder on both sides of the breast. Place asparagus spears in the middle of the breast and roll up. Wrap with bacon and tie with twine to hold together. I will use more asparagus next time because when it was all done it definitely could have used more. This is my first time cooking this so I did not know that I could put 6-7 smaller spears inside. I put 3 large ones and then they cooked down as well. All in all it turned out great. Bake on 375 F until the chicken temps to 160 F or above and the bacon is crisp but not crunchy.

Step 2:
In a very hot wok stir fry your mixed veggies with a dash of black pepper and sea salt. Make sure to dry out the veggies before putting in the wok or they will steam no stir fry. Pull out when a slight golden coloration appears.

Cut the twine from the chicken and discard.

Serve up with BBQ sauce off to the side for dipping