Preheat the oven to 350F.
Begin by butterflying the chicken breast. To do this, you slice across the chicken breast without completely going through so that you can open it up. It will look like a butterfly.
Cover the breast with plastic wrap and gently pound so that the chicken is an equal thickness.
Place the bread dressing in the centre of the breast and spread so that it forms an even row across the centre.
Roll the chicken so that it encompasses all of the dressing.
Lay one strip of bacon down and place the chicken at the end so that about 0.5cm/0.25inch and wrap the bacon around so that the bacon just overlaps itself. Continue to do this until the entire chicken breast is covered and wrapped in bacon.
Take a sheet of aluminum foil and place the bacon-wrapped chicken breast in the centre. Fold the foil over and wrap tightly. Twist the ends as if you were twisting a candy closed.
Place the chicken on a pan and into the oven for about 30 minutes. You want to achieve an internal temperature of 170F in the centre.
Remove the chicken from the foil and sear the outside in a skillet until the bacon is crispy all around.
Slice on the bias and serve. I suggest a shallot mushroom gravy.