Bacon-Wrapped Chicken With Parmesan Stuffing

I am on a mission to find as many bacon wrapped dishes I can for you guys! and this one looks really delicious, simple to make and an absolute crowd pleaser, if you have a bacon wrapped recipe you would like to share, we would love to hear from you.
Jo xxx

• 1 cup fresh white breadcrumbs
•  1 garlic clove, crushed
•  1/4 cup roughly chopped fresh flat-leaf parsley leaves
•  3 drained anchovy fillets, finely chopped (optional)
•  1/3 cup finely grated parmesan
•  20g butter, melted
•  4 (175g each) chicken breast fillets
•  4 middle bacon rashers, trimmed 1 tablespoon olive oil
•  2 baby cos lettuce, leaves separated
•  Shaved parmesan and caesar dressing, to serve

• Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.Combine breadcrumbs, garlic, parsley, anchovies, parmesan and melted butter in a bowl. Season with salt and pepper.Using a small, sharp knife, cut a slit in the side of each fillet to form a pocket. Divide breadcrumb mixture between pockets and press to secure. Wrap 1 bacon rasher around each chicken breast and secure with a toothpick. Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until golden. Transfer to prepared baking tray. Bake for 20 minutes or until cooked through. Stand 5 minutes.Slice chicken. Divide lettuce between plates. Top with sliced chicken and sprinkle with parmesan. Serve with dressing.