Wrap a large baking sheet with tin foil to catch the bacon grease and other drippings to make clean up a breeze.
Stand your baking rack on the foil wrapped baking sheet.
Trim any excess fat off of your chicken breasts.
Using your knife, slice open the chicken breasts.
Cut the ham and cheese to fit in the chicken breast. Layer them in the chicken breast.
Wrap the chicken breast with bacon and use toothpicks at each end of the bacon strip to anchor the bacon into place.
Once wrapped in bacon, place the chicken breasts on the baking rack.
Bake for an hour.
*If your chicken breasts are large, I recommend flipping them at about 45 minutes to make sure the chicken breast are cooked through. Use a meat thermometer to double check the temperature as well. It should be 165 degrees.