Bacon-Wrapped Chicken Breasts Stuffed with Zucchini and Fontina

Preheat oven to 375 degrees F. Meanwhile, lay chicken breasts on clean work surface with top sides facing down and one short sides facing you. Season insides of chicken generously with salt and pepper. Fold two to three zucchini slices in half and lay them on bottom halves (closest to you) of chicken breasts. Repeat with remaining breasts. Divide fontina on top amongst chicken breasts. Top with 2 to 3 more zucchini ribbons. Fold each chicken breast in half like a book so empty side of chicken sandwiches zucchini and cheese. Line rimmed baking sheet or roasting pan completely with aluminum foil, and set wire rack on top. Place prepared pan near your work station. Working one at a time, carefully wrap each folded chicken breasts in two slices of bacon, pulling bacon gently but tightly to help seal in contents of each chicken bundle as much as possible. Transfer bacon-wrapped chicken pieces to wire rack. Bake until bacon is golden brown and chicken is mostly cooked through, about 45 minutes. Turn up heat to 450 degrees F and continue cooking until bacon is deep brown and crispy, 10 to 15 minutes.