- Lay the chicken breasts onto a board and cut three incisions into each one to form finger shapes, going all the way through the breast but leaving approximately 1 cm joined at the top. Sprinkle with a pinch of salt and pepper.
- Snap the woody ends off the asparagus spears. Warm the olive oil in a heavy fry pan, then add the chicken, pancetta and asparagus.
- Cook for approximately 10 minutes, or until the chicken and asparagus are cooked through, turning them halfway. Whilst cooking, lift the pancetta on top of the chicken once golden and crispy to avoid overcooking it.
- Move the chicken, pancetta and asparagus to one side of the pan then add in the tomatoes, olives, basil leaves and butter.
- Reduce to a low heat and add a splash of chicken stock to help make a sauce. Leave to bubble away and thicken for a couple of minutes.
- Divide the chicken, pancetta and asparagus onto serving plates. Crush the tomatoes, mixing them with the juices in the pan, then drizzle the resultant sauce over the chicken before serving.