I haven't made them for a long time (forgot about them, really), but I use to do stuffed chicken breasts frequently, using the pocket method. I made a rather unimaginative but tasty stuffing with prepared Stove Top, chopped mushrooms and a beaten egg, stuffed the breasts, wrapped with bacon and Kim cooked them on the grill. They were good, but a little dry, if I remember correctly. We were both working our tails off back then, and were just glad to get some food in our mouths that wasn't junk.
I think I'll make them again soon and re-work the recipe. Now that I'm retired, I have more time for these things.
Ironchef, your recipe looks fabulous. The method reminds me of beef braciole.
MLB, I like the idea of the sun-dried tomatoes and the feta. If I used that, and wrapped the bacon around the outside, it would be sort of like a hot club sandwich. Maybe serve it on some greens tossed with a Ranch style or mayo-based dressing? My husband would probably go for French. Serve with slices of toasted French bread. Does that sound good to you?
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