In a food processor or high speed blender, combine kale, avocado, garlic, apple cider vinegar, 1 tsp sea salt, and olive oil. Blend until desired consistency to make an avocado pesto. Set aside.

Peel and cut pears into 1/4-inch slices. Set aside.

With a sharp knife, make a lengthwise cut from the thickest side of the breast to within a 1/2-inch on the opposite side. Open breast for it to lie flat, similar to a book. Cover with plastic wrap and use the flat side of a meat mallet to flatten to desired thickness. Discard plastic wrap and continue until each breast is butterflied. Set aside.

Preheat oven to 350 degrees F. Lightly coat a rimmed baking sheet with olive oil.

Evenly spread 1 tbsp pesto on one side of the butterflied breast. Evenly spread 1/4 tsp horseradish (or to taste) on the other side butterflied breast.

Arrange 3 to 4 pear slices on the pesto side of the breast.

Fold over the horseradish side of the breast, closing like a book. Season with salt.

Wrap breast with 2 to 3 bacon slices in a diagonal, overlapping pattern. Place bacon wrapped breast on baking sheet. Repeat with remaining chicken breasts.

Place in the oven and bake for 25 minutes. Set the oven to broil and continue to cook for an additional 5 minutes or until bacon is crispy.

Remove from oven and serve with your favorite side dish.