Start by trimming up the breast meat. I separate the pieces into 2 halves and trim off excess meat.

Carefully slice each breast portion in half lengthwise, as pictured.

After you get it started, lay it open as you finish cutting it in half. Be careful to leave both halves intact. You don’t want to cut all the way through; just enough to lay it open flat.

Lay a piece of ham on the chicken breast and put cheese in the middle.

Fold ham over cheese, as pictured.

Carefully fold chicken in two, covering ham. Take a piece of bacon and gently stretch it by pulling on both ends. Beginning at one end, begin to wrap chicken.

Continue to wrap chicken to opposite end.

Once you have wrapped around the chicken, take second piece of bacon and wrap end to end. Secure with toothpicks as needed.

Place wrapped chicken in an oven proof skillet (I like using cast iron) that has been greased with butter, coconut oil, or bacon grease.

Preheat oven to 325F. In skillet over medium heat, brown bacon on all 4 sides.

Remove pan from stove top and place in oven. Cook for 45 minutes or until chicken is done. Let sit for 10 minutes, then serve and enjoy!