Gather all ingredients before starting recipe.

Cut each chicken breast in half length wise.

Chop sprig of rosemary.

Place chicken breast on parchment paper, season with salt and pepper, 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 end.

Spray a non-stick medium frying pan with vegetable 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 3-4 minutes on the second side, then turn again on each side for another 2-3 minutes per side until the chicken is a nice golden color.