Use a knife to make a pocket inside each chicken breast, making sure that you just open one long edge of the breast and don't cut through to the other side. Tuck a few pieces of cheese into each pocket. Secure closed again with toothpicks. Sprinkle each chicken breast generously with salt and pepper. Heat a medium nonstick skillet to medium-high heat. Add 1 to 2 tablespoons olive oil. Add the chicken breasts to the pan. Reduce the heat to medium. Cook the breasts 4 to 5 minutes on each side, or until cooked through. I like to cook the first side, then flip over and add a lid for the remainder of the cooking time. Make the sauce while the chicken is cooking.

Heat the butter in a medium stainless steel skillet over medium-high heat. Add the shallots and saute in the butter until they begin to turn golden brown, 4 to 5 minutes (turning down heat, if necessary). Add the apples, sage and garlic and continue to cook 2 to 3 minutes. Pour in the chicken broth and let it bubble for a few minutes, naturally reducing. Stir in the cream and bacon and heat until creamy and heated through.

Place each chicken breast on a serving plate, pull out the toothpicks, and top each with a generous scoop of the apple- bacon pan sauce. It's especially good over rice.