Ingredients

• 1 red pepper, thinly sliced
• 1 green pepper, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon finely chopped thyme leaves
• 1 teaspoon finely chopped rosemary leaves
• 2 boneless, skinless chicken breasts
• Olive oil, for sauteing
• Mango salsa, recipe follows
• Asparagus, recipe follows
• 1 mango, diced
• 4 cloves garlic, minced
• 1 tablespoon lime juice
• 1 red onion, diced
• 1 teaspoon salt
• 1 teaspoon corn syrup
• 6 bacon strips
• 1 bunch asparagus spears
• 1 clove garlic, minced
• Olive oil, for sauteing

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Instructions

1. In a large pan, saute red peppers, green peppers, garlic, thyme, and rosemary until the vegetables begin to soften. Remove from the heat and allow to cool while you prepare the chicken. Pound the chicken breasts in between 2 pieces of plastic wrap until they are flattened. Place the sauteed vegetables in the center and roll the breast around them. Secure closed with a toothpick, if necessary.
2. Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the stuffed chicken and cook until all sides are browned and the chicken is cooked through.
3. Combine the mango, garlic, and the red onion and place in a medium-sized bowl. Add salt, lime juice, and corn syrup to the bowl and thoroughly combine. Serve the salsa over the sauteed chicken.
4. In a medium saute pan, cook the bacon until it is crisp. Drain and crumble the pieces into a bowl. In a separate pan, saute asparagus with garlic until the asparagus is tender. Add crumbled bacon on top of the spears.