I just made the bestest chicken of my life.  Really.  The best.  I can't imagine any fried concoction ever being more satisfying on the greasy-salty chickeny goodness scale -- and it weighs in at about half the fat (each wrapped cutlet having about 7 g fat) of a boneless, skinless fried chicken cutlet and about a third the fat of a KFC original chicken breast. 

Check this out:

2-pound pkg frozen chicken breast cutlets
4-oz pkg mild bleu cheese crumbles
12 oz pkg bacon
+/- 2 T each finely chopped Italian parsley and chives
Salt and pepper

Blot each cutlet dry and pound thin with a rolling pin or wine bottle (or something) between layers of plastic wrap.

Sprinkle each cutlet with about 1/2 oz (approx an eighth of the package) bleu cheese crumbles, a teaspoon or so of herbs, and salt and pepper.

Roll cutlet starting at short side and wrap with one piece of bacon.

Place cutlets in pan with plenty of space between.  (In a 9x11 pan, you can put four on one side and four on the other and have room o'plenty.)

Bake about 40 minutes in 425 degree oven.

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

I served this with oven roast asparagus and oven roast garlic fingerling potatoes.  Both of those items are ridiculously simple and bake at the same temp.  The taters take just a few minutes less time than the chicken so that frees up an oven rack for the asparagus and by the time it is done, your chicken should be too.

And even my kids snarfed this one down!  Bleu cheese and all.