Pre heat oven to fan bake at 160 degrees C and line a roasting tray with cooking paper.
Get the chicken and butterfly it by running the point of your knife from fatter end to the third of the way to the bottom end and then opening it up like a book (Note: don't cut it right though or the stuffing will fall out)
When the chicken is butterflied place it on four rashers of bacon then put a teaspoon of pesto along one half of the chicken. Use a butter knife to spread it along the breast, then cut a bit of feta and crumble it between your fingertips over the chicken. Fold the other half of the chicken over the filling, and if you want to secure the chicken place the toothpicks like you're sewing something. Wrap the chicken in the bacon strips you have laid out - make sure you have wrap it up tight.
Bake in the oven for 30 minutes.
For making homemade pesto:
A bunch of fresh basil leaves
1/2 cup Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
2 cloves of garlic
pinch of salt and pepper
Put the basil, pine nuts, cheese, garlic into a food processor and blend it on high speed, then change to a slow speed and slowly add the oil until it's all blended into the basil. Add salt and pepper and give it one last buzz with the food processor.