Gather all ingredients before starting the recipe.
Cut 2 chicken breasts in half length wise.
Chop 1 sprig fresh rosemary.
Place chicken breast on parchment paper, season kosher salt and freshly ground black pepper and sprinkle with the chopped rosemary. Cover with a second sheet of parchment paper and, using a rolling pin, flatten a bit, especially at the bigger ends.
Spray a non-stick medium frying pan with vegetable oil spray and heat over medium high heat.
Add chicken pieces, do not overlap, and cook for 3-4 minutes, then turn, add the chopped bacon to the pan.
Cook for another 5-6 minutes or until the second side is when golden. Push the chicken to one side to allow the bacon to crisp.
