Preheat oven to 375°F.
Mix goat cheese and ricotta together in a bowl, and set aside.
Preheat sauté pan, and melt ghee. Once ghee is hot, add onions and garlic, sauté for 3 minutes. Add asparagus and sauté for 2 minutes. Deglaze pan with white wine, stirring constantly for 1 minute, then add basil and sauté for 1 minutes. Remove from heat, and let cool for 5 minutes. Mix with cheese mixture.
Slice chicken breast lengthwise on the side, inserting the knife about ¾ of the way to create a pocket.
Lightly season chicken breasts with salt and pepper. Evenly divide cheese/asparagus mixture and stuff into the pocket.
Wrap chicken breast with 1-2 slices of bacon. Place on baking sheet and bake for 30 minutes, or until meat thermometer inserted into thickest part reads 165°F.
Let the chicken rest for 5 minutes before serving. Serve with roasted marble potatoes and enjoy!