Bacon-wrapped chicken loaf

This is a much improved version of earlier ones that I have tried. I recommend using a mildly smoky, not overly salty bacon for this.

Ingredients
2 large chicken breasts
1 pound low-fat, low-sodium bacon
0.75 cup sour cream
3 oz shredded cheddar
2 tbsp flour
salt
black pepper
0.5 cup chopped parsley leaves
1 tsp paprika
3 cloves garlic
bread crumbs
mozzarella for topping

Preparation
Clean the chicken breasts and dice into small pieces. Salt lightly. Season with black pepper.

Add the paprika, crushed garlic cloves, sour cream, shredded cheese, and flour. Mix well. 

Chop a large handful of parsley very finely. Mix into the chicken.

Take a loaf pan and lightly spray with oil. Sprinkle with breadcrumbs and line with bacon, placing the bacon strips perpendicular to the pan, and two pieces on each end, parallel to the pan.

Fill the chicken filling into the bacon liner. Bake at 380F for 40 minutes.

Take a parchment paper-lined baking sheet and flip the log onto it. Sprinkle with top with cheese. Bake for an additional 20 minutes (until nicely browned).

Cool a bit and cut into slices. Serve with fries and salad.