Stuffed chicken breasts

If you are looking to improve your chicken skills, I have some great recipes for you: a whole roasted chicken, chicken provencal and now a recipe for stuffed chicken breasts. I just need to find a good recipe for chicken wings in order to cover every part of the bird and then I will have to move on to animals with more parts to cook.
When I first ate this at work, I thought "those Italians are crazy, to wrap meat in meat", but then I had a bite and now I changed my mind and think that the Italians are culinary geniuses.
This is a nice meal to impress your guests.

Servings: 4
Difficulty: easy
Preparation time: 1 hour
Ingredients:

• 2 sprigs fresh rosemary
• 4 medium skinless, boneless, chicken breasts
• 100 g soft goat cheese (or any full-fat soft cheese)
• 8 strips dry-cured smoked bacon
• 1 tbsp sunflower or vegetable oil
• 4 large or 6 smaller ripe tomatoes
• 1 clove garlic
• 2 tbsp extra-virgin olive oil
• 100 g arugula or other leafy salad greens
• 1/2 lemon
• Salt and pepper

Method:

• Preheat the oven to 200°C. Finely chop the needle-shape leaves from the rosemary. Put the chicken onto a cutting board. Using a small knife, cut a slit into the thickest part of each chicken breast, then poke down inside the chicken to make a pocket. Spoon the cheese into each pocket, using your fingers to help, then seal the pocket as well as you can.(This was really hard for me, next time I will just cut the breast in half horizontally on one side but not through, so that I can fill it easier) 
• Season the chicken with salt and pepper, then sprinkle with half of the rosemary. Wrap 2 strips of the bacon tightly around each piece of chicken, tucking in any loose ends.
• Place a shallow, flameproof casserole over high heat(best would be a non-stick pan as my bacon sticked to the pan and the result was not pretty anymore), then add the sunflower or vegetable oil. After 30 seconds, add the chicken. Cook for at least 2 minutes on each side, until the bacon is starting to turn golden. Kitchen tongs are useful here.
• Meanwhile, very thickly slice the tomatoes and thinly slice the garlic. Add the tomatoes to the casserole, then sprinkle them with the remaining rosemary and the garlic. Season with salt and pepper, and drizzle with about 1/2 tablespoon of olive oil. Put the pan into the oven for 25 minutes. Remove the pan from the oven and set aside for a couple of minutes to let the chicken rest. The chicken will be surrounded by delicious tomato-flavored juices.
• Put the arugula into a large bowl. Squeeze the juice from the lemon over it and drizzle with the remaining olive oil. Season with salt and pepper.
• Serve the chicken with the salad, drizzling some of the warm pan juices around each plate.