Preheat your oven to 400 and get a 9" x 13" baking pan ready.
Place the chicken breasts on a cutting board and butterfly them (cut them horizontally), not quite to the end and open it up.
Place 1 piece of eggplant on the bottom of one side of the chicken breast; then place a scoop of muffuletta mix on top of the eggplant and then crumble 1/4 of the cream cheese on top and close up the chicken breast.
Wrap each breast with bacon (for large breasts, it will take about 3 pieces of bacon to wrap each breast) and continue butterflying and filling, wrapping the rest of the breasts.
Place your onions and carrots in the bottom of the baking dish and place the wrapped chicken breasts on top of the veggies.
Reduce the oven temperature to 375 and bake for about 45 minutes; in the last 5 minutes, if your bacon isn't as crispy as you like, put the oven on broil (but watch it carefully).
When you're ready to serve, remove the breasts to a cutting board and slice them; scoop some of the onion/carrot mixture onto each plate, top with sliced chicken and spoon over some of the juices that are at the bottom of your pan.
Put leftover in the refrigerator and serve the next day (makes awesome sandwiches!!)