For ingredients, we have: (1) one thawed boneless chicken breast; (2) some cream cheese (enough to put a layer on the flattened chicken breast); (3) four slices of hard salami; (4) shrimp scampi seasoning; (5) three rashers of bacon; and (6) salt and pepper to taste.
The first step is to use a blunt object to flatten the chicken breast to around 1/8th inch thickness. Remember to use a slight sideways swing when flattening with your blunt object of choice, as otherwise, you will not make consistent progress. After you have salted and peppered each side of the chicken, brush it with a bit of oil (I used grapeseed) and quickly (no more than 30 seconds a side) sear both sides in a frying pan over medium heat. Set aside the chicken breast to cool until you can handle it without burning yourself.
In a bowl, mix the scampi seasoning and the cream cheese, taking a taste to see if you need to add more seasoning or more cream cheese. (You can also add a bit of granulated garlic for a bit more kick.) Then spread the interior side of the chicken breast with the cream cheese mixture and place the hard salami slices to cover the interior side of the chicken.
Next, roll the chicken breast tightly, and, once rolled, use toothpicks to bind the end of the roll, like one would use a toothpick to keep a sandwich together, leaving about one-quarter inch of the end of the toothpick protruding. Then, take one rasher of bacon, stick the end of the rasher on the end of the first toothpick, and wrap the rasher around the chicken breast until you come to its other end, poking the subsequent toothpick ends into the rasher as you wind around. Do the same with the other rashers until the exterior of the chicken breast is encased in bacon. Next, pepper the bacon to taste, and bake the chicken breast on a silpat in an oven set at 350 degrees for around thirty-five minutes.
The result is a creamier Chicken-Kiev type entree that blends the sharpness of the scampi seasoning, the smokiness of the salami, and the saltiness of the bacon with the creamy texture of the cheese. All in all, not a bad dish for fifteen minutes of prep work and improvisation.