Ingredients:
2+ chicken breasts
Olive oil
Pepper to taste
Bacon strips cut in half (3 per breast)
1 bunch of Asparagus (woody ends trimmed off)
1 carton/sack of cherry tomatoes - halved
Italian seasoning
Basil
Lemon juice (fresh is best)
Best to do 2 chicken breasts per large pan. Slice chicken in 3 sections and fan out (looks like a paw - and will allow chicken to cook faster and more even). Brown on both sides in olive oil. Place bacon in pan around the edges and in between chicken. When cooked, place on top of chicken breasts(do not drain grease). Add asparagus and sliced tomatoes (squeeze juice out, if desired into the pan) and increase heat. Add a little butter, italian seasonings and lemon juice. Cover until aspargus is tender. Place on plate with bacon/chicken and asparagus/tomato on top. Drizzle left over juice from pan on top.
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