Meanwhile lay the 4 of the bacon rashers on some cling film on a red board or a separate board from the chopping board you used for the stuffing and place the boned and skinless chicken on it open so you can stuff it. Now grab a spoon an place enough of the feta mixture on the chicken that you can still roll it without it bursting out. Now bringing the bacon and the cling with the chicken roll it up as tight as you can being careful not to get the cling inside the roll. then holding the ends of the cling and start rolling it across the board using the ends of the cling so that its tight and then tie them together. do the same for the second leg.
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