This dish is something I was call idiot-proof-delicious. Anytime to take something as versitile as a chicken breast, fill it with tasty items, and wrap it in bacon, you know it's going to turn out well. How could it not?
3 boneless skinless chicken breasts, butterflied and pounded out for stuffing
6 slices bacon
6 stalks asparagus
2 to 3 oz. feta
1 1/2 to 2 tablespoons fresh parsley, chopped
1 tablespoon dried basil (fresh basil would be a desirable alternative, if you have it)
4 to 5 tablespoons olive oil
6 sun dried tomatoes preserved in olive oil, sliced into strips
1/4 cup pecans, chopped
1 small shallot, diced
Blanch asparagus in boiling water until it becomes richly green in pigment, then shock in an ice bath. Prepare filling in a small bowl. Mix feta, basil, parsley, shallots, and pecans with a tablespoon of olive oil. Lightly salt and pepper the butterflied chicken breasts. Place blanched asparagus, two per chicken breast, in the center, or what would be the spine if it were a book, of butterflied chicken breasts. Next, layer strips of sun dried tomatoes, two per chicken breast, on top of asparagus, then evenly distribute feta mixture on top of the asparagus and tomatoes. Close the chicken breasts like book and wrap with bacon. Fasten the breasts and bacon into place with three toothpicks.
Heat a large frying pan with 3 to 4 tablespoons of olive oil on medium to high heat. When the oil is hot (a drop of water makes it pop) begin searing the chicken breasts. Sear breasts on all sides. Cook time is approximated 20 to 25 minutes, once the exterior is nicely browned and the bacon is crispy all over, the breast should be cook through.