Step 1

(Instructions for oven baking these chicken breasts are included in the recipe notes.)

Step 2

Mix together the feta cheese, spinach, sun-dried tomatoes, oregano, olives and black pepper to make the stuffing.

Step 3

Butterfly the chicken breasts by laying them flat on a cutting board and using a sharp knife. Cutting toward the thickest edge of the breast, cut half way through the meat horizontally, stopping at about ½ inch from the edge and before you cut them completely in half. Fold the breasts open and season with salt and pepper.

Step 4

Share the feta, olives, oregano and sun-dried tomatoes evenly among the 4 breasts and fold the other half of the breasts back over the filling.

Step 5

To bacon wrap the chicken breasts, place 4 or 5 slices of bacon side by side on a cutting board, letting them overlap only slightly. place one of the stuffed breasts at one end and roll the entire breast in the bacon. Secure with wooden skewers or large toothpicks if necessary but be sure to remember to remove them before serving.

Step 6

Grill over medium-low to medium heat turning occasionally to brown all sides, until the bacon is evenly browned on all sides and the center of the chicken breasts reaches 170 degrees F. If you are using particularly large chicken breasts and the outside browns too quickly, you may want to finish them by open roasting them on a wire rack in the oven at 350 degrees F. Let the chicken rest for a few minutes before slicing and serving.