Bacon Wrapped Herb Stuffed Chicken Breasts

This is another one of those use up what I got around the house/garden recipes. I started by grabbing some sage, green onion, and parsley out of the garden. I chopped it up with some garlic.Then I took a couple of chicken breasts, and sliced them horizontally from the thick middle to the outside (both sides, not going all the way through) to open them up like a french doors. Then I covered them with plastic wrap, and pounded them flat(ter) with a piece of marble. I don't have a mallet. I should lie and say I used a mallet for the sake of simplicity. Who pounds chicken with a marble sample?

Anyway, once they were flattened out a bit, I seasoned them with some salt and pepper...

and put some butter and my chopped herbs in the center.

Then I folded them up like a burrito, wrapped them each in a couple strips of bacon, and toothpicked them up to hold them together. I put them in a hot pan that had a little bit of olive oil in it to start the cooking.

I browned on all four sides, to give the bacon a head start on crispiness and then put the pan in the oven for about 20 minutes to finish cooking.

Here's what they looked like, just out of the oven.

After a few minutes of resting time, I sliced them up.

I have to say that they were pretty good, except for the fact that they garlic still had a raw taste to it when I ate it. I have since made it again and used roasted garlic for the herb stuffing (didn't take pics that time, sorry) and it was much more tasty with the roasted stuff.