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

Carefully slice each breast portion in half lengthwise

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.

Get all of your ingredients ready. This way you don't have to worry about cross contamination.

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

Fold 1/3 slice of ham over cheese, then fold the other 1/3 over to close

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.

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 325o. 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!