Thinly sliced chicken breasts and bacon were on sale, so I bought them. We also had mozzarella and basil we needed to use up.
Seasoned breasts with S&P and some herbs. Laid bacon down flat, then chicken breast, then sliced tomato, mozzarella, and fresh basil. Rolled them up and secured with toothpick. Put on egg at 400 with some light smoke, raised direct. Cooked until done as determined by Thermapen and Meathead's magnet.
They were very good. Meat stayed very moist and tender. Now we just want to figure a way to make bacon even crispier without melting all the cheese out. I would recommend everyone stuff something in a piece of chicken after wrapping it in bacon.