1. Cut each chicken breast in half horizontally (it's easier to do when they are still partially frozen). Place chicken pieces in batches in a large plastic bag (or between two sheets of plastic wrap) and pound with a meat mallet on both sides until thin. Season with salt, pepper and garlic powder on both sides.

2. Heat half of the oil in a skillet over medium-high heat, add sliced shallots and cook until soft, about 5-7 minutes.

3. Place one piece of chicken on a flat working surface. Put a teaspoonful of cooked shallots, a slice of bacon (folded in half), and a teaspoonful of shredded Parmesan right in the middle. Roll the chicken up so that the filling is inside the roll. Repeat with the remaining chicken.



4. Heat the rest of the oil in the same skillet. Brown the rolls on all sides. Reduce the heat, cover and cook for another 5-7 minutes, until the chicken is cooked through. Serve.