Bacon Wrapped Grilled Chicken Breasts
rec.food.cooking/Jan Taylor McIntyre (1996)

One of my summertime (or anytime) favorites is rolling up the skinless, boneless chicken breast and wrapping it with bacon like a filet mignon, holding it together with a toothpick or two and barbecue it. You can marinate it for extra flavor or pre-boil it a bit do get rid of some of the fat from both bacon and chicken before BBQing.

What I like best about this way, 1) it's different, and presentation is neat; 2) the flavor of the bacon (and or marinate) adds to the piece; and 3) the meat is cooked into a little compact portion that is deceiving, more filling than it looks. Try it! But watch out for the toothpicks.