Pounded chicken breast stuffed with Sun-dried tomato and pesto, wrapped in prosciutto... and some variations

The trick with this dish is getting the proportions correct. If I had the thread and needles, I would have gently sewn these closed instead of using toothpicks, and honestly after doing this dish twice with Bacon and once with organic prosciutto and once with regular but thinly-sliced prosciutto, I have concluded the bacon and thin prosciutto came out the best. Now, I would also suggest to oven bake the chicken for 15-20 minutes without the bacon wrapped on 375*. ADDITIONALLY, I would over-lap the time with baking the bacon on its separate sheet for 10-15 minutes. This can be done simultaneously. I suggest to do this with the bacon ONLY because the bacon cooks unevenly when wrapped around the chicken.

When stuffing pounded chicken with sun-dried tomato and pesto, I have the following suggestions:

Bacon: Stuff with mozzarella

Prosciutto: Stuff with brie OR blue cheese (crumble)