That's what I eat. Just wouldn't be the same. I am pretty sure a good part of what makes this dish so good is the infusion of the bacon grease. Kinda what bacon does for steaks and scallops. Makes me want some just typing about it.
Tina, you could leave off the bacon. I made a batch for the first cookout this year. To keep them from drying out on the grill I made a basting sauce out of a can of jellied cranberry sauce and a jar of chili sauce. Doctor the sauce up with whatever spices you like, and baste the chicken rolls as they heat on the grill