Stuffed Rosemary chicken with Asparagus Wrapped In Bacon and Feta

I have been loving stuffed chicken lately. I have been making it so often that it’s becoming a joke at the Garcia’s. I love this dish because it is so simple to make yet so versatile. These are so many different directions you can go. Similar recipe here using feta, sun-dried tomatoes and spinach. You need very little prep time and only 35 minutes to bake. Now go get creative!
2 boneless chicken breasts
1/4 cup feta cheese
4 asparagus, cut in half
One large strip of bacon, cut in half
Olive Oil
Salt and Pepper
Dried Rosemary
Bread Crumbs

Preheat the oven to 350 degrees. Carefully make a pocket in the chicken by horizontally slicing your chicken breast in half. Be careful not to make any holes and focus on creating a decent size pocket. Take half of the asparagus and half of a piece of bacon and wrap the bacon around all of the asparagus. You can include some feta cheese or put it in the chicken manually. Stuff the chicken breasts with the filling. Add salt, pepper, dried rosemary and breadcrumbs to the chicken breasts. Using a pan, add tin foil and olive oil before adding the chicken. Cook the chicken for 35 minutes. I added 5 minutes of broiling after the chicken was finished to make sure the bacon is crisp. You can pair this meal with any vegetable side dish or rice! Enjoy!