I would precook both the sausage and, to a lesser extent, the bacon. Otherwise, the chicken will get dry before the pork is done. Bacon rendered slightly but not crisp. Add herbs to your taste, mine would run to tarragon, fresh if you have it. Flatten the breasts and roll with the sausage, or fill pockets in whole breasts. a little creme cheese as a binder would work well. Roll, wrap with bacon, and secure with toothpicks, dip in flour, egg, and bread crumbs. Bake.
I make something similar using a country pate mixture. I will either use bread crumbs or wrap in filo dough.
A hollandaise sauce would finish it well.
What I call chicken supreme is creme based casserole.