crispy chicken and asparagus

Pan on high heat with splash of olive oil. Slice chicken breasts. Cut tough end off asparagus. Add chicken salt and peppered , asparagus and bacon to pan.

Cook till chicken is cooked through and golden and until asparagus is cooked through and bacon crispy. Turning half way through.

Stack chicken, bacon and asparagus to one side of pan. Add tomatoes butter splash of white wine vinegar and mixed herbs. Once bubbling reduce heat to simmer for a few minutes to make sauce.

Divide asparagus onto plates place chicken on top and then the bacon on top of that. Squash the cooked tomatoes with a masher and mix with juices in pan. Place the tomatoes on to plate then pour the left over juices over the top of your stacks. Serve!