Cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through. Season inside and outside with salt, pepper, and minced garlic.
Crumble the feta cheese into small pieces. Quarter the tomato, remove the seeds, and dice into small pieces. Dice the zucchini into small pieces. Mix the cheese, tomato, and zucchini together; season with salt, pepper, and paprika powder.
Spoon the filling into the pocket of each chicken breast. Wrap each breast with bacon.
Heat a pan over medium-high heat. Sear the wrapped chicken breasts for 3-4 minutes per side until the bacon begins to brown and the chicken is golden.
Reduce heat to medium, cover the pan, and cook for 8-10 minutes until the chicken reaches an internal temperature of 74°C / 165°F.
If desired, make a sauce from the pan drippings and serve with rice.
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