Grilled Stuffed Chicken

This is the best of all worlds.  Stuffing with bacon in it and grilled chicken covered with a wine herb gravy.  It truly doesn't get much better than this!  To make this you will need:
Stuffing:
2 tablespoons butter (or your choice)
1/2 cup chopped onion
1 tablespoon minced garlic
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
1 teaspoon chopped sage
1/2 bag of Pepperidge Farm Herb stuffing mix
hot water
salt and pepper to taste
4 slices cooked bacon, crumbled
Chicken:
4 boneless skinless chicken breasts
Olive Oil Pam
Minced thyme, rosemary, sage
Salt and pepper
Gravy:
2 tablespoons of butter (or your choice)
1/2 cup of chopped onions
1/2 cup red wine
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
1 cup of water
1 package of McCormick's brown gravy
1.)  To make the stuffing, sauté the onion in the butter with the garlic, thyme, rosemary, and sage.  Add a cup of hot water.  Add the stuffing and mix.  If needed add more water, a little bit at a time.  Salt and pepper to taste.  Let it cool until you can handle it.
2.)  Heat grill to medium.  Create a pocket in each of the chicken breasts by making a slice in the side center of the breast.  Slowly cut being careful to keep the breast whole.  Add the crumbled bacon to the stuffing and stuff 1/4 of the stuffing into each breast.  Spray each breast with Pam and sprinkle with the herb mixture.  Grill for approximately 15 minutes on each side.  The stuffing will try to seep out towards the end.  Just use a spatula to push it back in.
3.)  While the chicken is cooking, make the gravy.  Saute the onions and herbs in the butter.  Add the wine.  Cook it for a few minutes to cook down the wine.  Add the water and the gravy mix.  Bring to a simmer once it's thickened, keep it on low until ready to serve.
4.)  Plate the chicken and spoon some gravy on top, enjoy!