1. **Prepare the chorizo filling:**

– Heat olive oil in a skillet over medium-high heat. Add chorizo and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove excess fat if necessary.

– Add chopped onion and minced garlic to the skillet with the chorizo. Cook until softened, about 2 minutes.

– Stir in sherry vinegar, cooking until evaporated. Remove from heat and let the mixture cool to room temperature.

– Once cooled, mix in cream cheese, diced tomatoes, shredded Manchego cheese, chopped parsley, salt, and pepper. Set aside.

2. **Prepare the chicken breasts:**

– Preheat oven to 400°F (200°C).

– Butterfly each chicken breast by slicing horizontally, starting from the thicker side, but not cutting all the way through. Open like a book and pound to an even 1/4-inch thickness between two sheets of plastic wrap.

– Season both sides of the chicken breasts with salt, pepper, and smoked paprika.

3. **Assemble the stuffed chicken breasts:**

– Place a portion of the chorizo filling onto each chicken breast, spreading it evenly.

– Carefully roll up each breast lengthwise, securing the filling inside.

– Wrap each rolled chicken breast with 3-4 slices of bacon, securing with toothpicks if necessary.

4. **Cook the stuffed chicken breasts:**

– Heat olive oil in a large ovenproof skillet over medium-high heat.

– Sear the bacon-wrapped chicken on all sides until the bacon is crispy, about 3-4 minutes per side.

– Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

5. **Serve:**

– Remove from the oven and let rest for a few minutes before slicing.

– Garnish with additional chopped parsley if desired. Serve warm.