Preheat the oven to 400 degrees F / 200 degrees C.
Line a medium size baking tray with non-stick aluminum foil and set aside.
In a large bowl, mix the cream cheese until smooth, then stir in the mozzarella, bacon, green onions and garlic until combined. Set aside.
Combine the Italian seasoning, salt and pepper in a small bowl and set aside.
Cut slits in each chicken breast lengthwise to create a pocket, but don’t cut all the way through.
Open the breasts and season the inside with the spice mix, then close and season the outside.
Put about a quarter of the cream cheese mixture inside the pocket in each of the chicken breasts, then close and secure with 3-4 toothpicks.
Wrap 1 ½ strips of the bacon around each of the breasts, securing with toothpicks if needed. Place on the prepared baking pan.
Bake the stuffed bacon wrapped chicken breasts for 20 minutes then turn the broiler on and broil for 5-6 minutes or until the bacon is nice and crispy.
Allow the chicken to rest for several minutes before sprinkling the tops with paprika and garnishing with freshly chopped parsley or green onions, if desired.