The ingredients are few – fresh thyme, goat cheese, four chicken breasts, bacon (8 slices – I used peppered) salt, pepper and olive oil.
Cut the breasts length-wise, butterfly open like a book, and pound thin (not too thin, just evened out some).
Season both sides with salt and freshly-cracked pepper.
Fill chicken with crumbled goat cheese (as desired), and sprinkle with chopped, fresh thyme. Close, wrap with two slices of bacon, and lightly coat with olive oil.
Place in greased dish and cook at 400° for an hour.
I served the chicken with sliced potatoes, baked with rosemary, thyme, salt, pepper and olive oil, topped with Parmigiano Reggiano.