Wash and dry chicken breasts; spread out and flatten between two pieces of waxed paper. Set aside.
Heat the butter and 1 tablespoon of the oil in a 12-inch, heavy-bottom skillet.
Saute' the asparagus, artichoke hearts, and tomatoes over moderate heat for 5 minutes. Remove from the skillet and reserve.
Mix together the salt, pepper and onion powder; sprinkle over chicken breasts.
In a shallow dish mix together the rosemary, thyme and breadcrumbs. Dip the chicken in the egg and roll in the seasoned breadcrumbs.
To the skillet used for the asparagus and artichoke hearts, heat the remaining 1 tablespoon of oil. Once the oil is hot, add the bay leaves and breaded chicken breasts to the skillet, without crowding the pan. Sauté the chicken for 4 to 5 minutes over medium-high heat, without moving. Adjust the heat, up or down if needed. Turn the breasts and continue to sauté for an additional 2 to 3 minutes until the chicken is evenly browned and cooked throughout.
Next, add the asparagus, artichoke hearts, tomatoes, shallots, olives and white wine; drizzle evenly with lemon juice. Cover and lower the heat. Cook for an additional minute, turn breasts over, cover, and cook another minute - until wine cooks out.
Serve over angel hair pasta with a freshly tossed green salad and warm dinner rolls. Bueno Appetito!