Stuffed Chicken Breast Question

[Whisky]

Ive bought many stuffed chicken breasts and they seem to vary how they are stuffed. Do you cut a slit and stuff, butterfly and stuff, or pound whole breast flat and stuff? Which method do you like best? Gonna do a bacon weave also after stuffing.
I also saw a video online where a guy made a big stuffed chicken roll using 3 butterflied breasts.
The only breasts I've ever stuffed were duck, where I butterflied and then pounded flat. Worked ok.

Thanks