Cut chicken breasts lengthwise to create 2 thin slices from each breast. Place each slice between 2 plastic sheets and pat flat using a meat mallet or heavy pan.
Cut bacon slices in half. Layer bacon pieces onto the flattened chicken slices.
Make the filling: mix cream cheese, chopped dried tomatoes, balsamic vinegar, salt, pepper, and any herbs. Spread the filling on each chicken slice, leaving the top edge bare to prevent oozing during rolling.
Roll each chicken slice tightly into a roulade. Secure with toothpicks or kitchen twine.
Preheat oven to 180°C / 356°F with convection setting.
Heat oil in a large pan over medium-high heat until very hot. Sear the roulades for 1–2 minutes, turning to seal all sides. If your pan is small, sear 3 at a time and do 2 batches.
Transfer roulades to the oven and bake for 10 minutes until the internal temperature reaches 74°C / 165°F. Cut one roulade open to check that it is cooked through but still juicy.
Optional: add pressed garlic to the filling, or coat the roulades in breadcrumbs before searing for a crispy exterior.
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