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["Preheat oven to 400u00b0F.", "In a small saucepan of boiling water blanch basil 2 seconds and drain in a sieve.", "Rinse basil under cold water to stop cooking and pat dry on paper towels.", "Put 1 whole chicken breast, skinned side down, on a work surface and remove ""tender"" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact.", "(There should be 2 tenders from each whole breast.).", "Put 2 tenders side by side and wrap 7 basil leaves around them to enclose them.", "Season remainder of whole breast with salt and pepper and put basil-wrapped tenders lengthwise down middle of 1 breast half.", "Fold other breast half over to enclose tenders.", "Beginning on underside at 1 end of breast, wrap bacon slices snugly but without stretching, 1 at a time, around breast in a continuous overlapping spiral from 1 end to the other. (You will need about 4 to 5 bacon slices for each breast.).", "Remove tenders from remaining 2 chicken breasts and stuff and wrap breasts in same manner.", "Sprinkle crushed peppercorns evenly over bacon wrappings.", "Heat a 9- to 10-inch cast-iron skillet over moderately high heat until hot.", "Sliding a metal spatula under wrapped chicken breasts to keep bacon intact, transfer 2 breasts, undersides down, to skillet.", "Cook chicken, turning it only after bacon on underside is golden, until bacon is golden and crisp on all sides, about 4 minutes total.", "Transfer chicken as browned to a plate and cook remaining breasts in same manner.", "Pour off fat from skillet and return all 3 chicken breasts to skillet.", "Roast chicken in middle of oven 15 minutes, or until firm to the touch and just cooked through.", "Transfer chicken with tongs to a cutting board and let stand 10 minutes before slicing."]
