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Preheat the oven to 350ºF. Place a cooling rack on a baking sheet. Set aside.
Combine the cheese, bacon, onion and hot sauce in a small bowl. Set aside.
Cut each of the chicken breasts in half lengthwise, turning them into 4 thinner pieces. Working with one piece at a time, place a piece of plastic wrap over the top and pound the chicken to an even ¼-inch thickness with a meat mallet. Place ¼ of the cheese mixture on the chicken breast, then roll it up. Secure with a toothpick. Repeat with the remaining chicken and filling.
Combine the flour and seasoned salt in a small bowl. Place the egg in a second bowl, and the cornflakes and thyme in a third bowl. Dip each chicken breast in the flour mixture, followed by the egg and then into the cornflakes. Place on the cooking rack.
Bake in the preheated oven for 35-40 minutes, or until the internal temperature of the chicken is 165ºF.
Remove the toothpicks and serve warm.