Preparation:

1. Preheat oven to 350 degrees F. Combine the garlic, shallots, bacon and half of the olive oil in a small (about 8 x 11 inch) roasting pan or 8 inch ovenproof skillet and toss well. Roast until the shallots and garlic are golden brown, about 30 minutes. If the bacon browns too quickly, remove from pan and allow the shallots and garlic to continue to roast until nicely browned. 2. Combine the contents of the roasting pan, the remaining olive oil, the balsamic vinegar, lemon juice and herbs in a food processor. Process until smooth. Allow to cool. Rub both sides of the chicken breasts with half of the onion-shallot mixture and marinate them, covered, in the refrigerator from 4 hours to 1 day. Refrigerate the remaining marinade separately. 3. Remove the chicken and reserved marinade and bring to room temperature. Prepare a charcoal fire in an outdoor grill or preheat a gas grill. Grill the chicken, starting with the skin side down, until well browned on both sides and no trace of pink remains in the thickest part, about 10 minutes per side. Arrange on a platter and either spoon the remaining marinade over the chicken or serve on the side.
*How to Butterfly Chicken Breasts (or ask your butcher to prepare them for you): Lay chicken breast skin side down on the cutting board. Fold the fillet - the long strip of meat that runs lengthwise along the breast - over, making sure to leave it attached. Starting at roughly the center of the chicken breast and working toward the edge, make a cut through the thickest part of the breast and unfold the cut part over. The idea is to end up with a piece of chicken of almost even thickness and about twice the original size.
Per serving: 478 Calories (kcal); 36g Total Fat; (7g Sat, 22g Mono, 5g Poly); 34g Protein; 3g Carbohydrate; 104mg Cholesterol; 140mg Sodium  Food Exchanges: 0 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates