Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Cook 12 slices of bacon until crisp. Drain on paper towels and chop; reserve half for the filling and half for topping.

Heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add 1 teaspoon melted butter, the chopped red bell pepper, and 1/2 chopped onion. Sauté for about 3 minutes until slightly softened, then remove from heat and set aside.

In a mixing bowl, beat together the softened cream cheese, 1 tablespoon minced onion, 1 tablespoon Italian seasoning, 1 tablespoon garlic powder, 1 teaspoon black pepper, and 2 teaspoons lemon juice until smooth. Stir in half the chopped bacon and the sautéed onion/pepper mixture.

Lay the thin chicken breasts on a clean surface. Spoon about 2 tablespoons of the cream cheese mixture onto each breast and spread into a thin, even layer. Roll each breast tightly and secure with toothpicks if needed.

Place the rolls seam-side down in the prepared baking dish.

In a separate small bowl, combine the remaining shredded cheeses (cheddar, Monterey Jack, mozzarella), the remaining chopped bacon, the 1/2 can cream soup, 1/4 cup water, beaten egg, and Italian breadcrumbs. Spread or spoon this smothering mixture evenly over the chicken rolls.

Bake at 350°F for 30–40 minutes, until chicken reaches 165°F in the thickest part and the top is bubbly and golden.

Remove toothpicks before serving.