Bacon-wrapped Chicken Breasts

Pat the chicken breasts dry with paper towels and place them on a cutting board. Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through.

Stuff each chicken breast pocket with one slice of ham and one slice of Swiss cheese. Season the interior and exterior of each breast with fresh tarragon and parsley.

Wrap each stuffed chicken breast with two strips of bacon, overlapping them around the sides and securing the ends underneath if needed.

Preheat the oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat and lightly oil the surface.

Working in batches if necessary, carefully place the bacon-wrapped chicken breasts seam-side down in the hot skillet. Sear for 3-4 minutes until the bacon is lightly browned.

Flip the chicken breasts and sear the other side for another 2-3 minutes until the bacon begins to crisp.

Transfer the skillet to the preheated oven and bake for 18-22 minutes until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer in the thickest part.

Remove from the oven and allow the chicken breasts to rest in the skillet for 3-5 minutes before serving, which allows the juices to redistribute.