Preheat the oven to 350°F and line a baking tray with parchment paper. Use a meat tenderizer to pound the 3 chicken breasts until they're an even thickness. Cut 4 equally spaced slits into 1 side of each chicken breast, making sure you don't cut all the way through.
Whisk the eggs for the egg wash and crush the flavored potato chips, then set up the breading station with separate bowls for the flour, egg wash, and crushed flavored potato chips. Cover the chicken in flour, dredge it in egg wash, and coat it in crushed flavored potato chips.
Arrange the chicken breasts into a butterfly shape on the baking tray, making sure the uncut edges of the chicken breasts all meet in the middle. Position the top 2 chicken breasts so that they form the top halves of the butterfly wings and the third chicken breast at the bottom so that it forms both bottom halves of the wings, leaving small circular wells in each section of chicken.
Wrap 4 black olives in bacon and 6 black olives in roasted red peppers. Place 2 of the roasted red pepper-wrapped olives inside a ring-shaped slice of red onion.
Place the olives in the wells in the breaded chicken. Peel the carrot and cut off its greens, leaving 2 short stalks attached to make the butterfly's antennae, then place it in the middle of the chicken butterfly. Transfer the baking tray to the oven and bake the chicken butterfly at 350°F for 25 minutes.
Garnish the crispy chicken butterfly with lemon slices and chow down before it flies away!
