Separate the skin from the meat, being careful not to tear the skin apart.
Butterfly breasts, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast, and pound to a rectangle about 12″-x-14″ (1/4″ thick). Season with salt and pepper. Repeat with remaining breast.
Cook bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Remove to a plate with a slotted spoon, pour off all but 1 1/2 tablespoons drippings. Add mushrooms to drippings; cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Add scallions and parsley; cook, stirring occasionally, until scallions are tender, about 2 minutes. Stir in wine; cook until wine evaporates, 3 to 4 minutes. Stir in breadcrumbs. Season with salt and pepper.
Spread filling onto the breast, pressing to adhere. Tightly roll from one long side and secure with plastic wrap.
Unroll the plastic wrap and wrap the skin around the roulade.
Wrap the whole roulade with plastic wrap making sure it is tight.
Steam the roulade in the plastic wrap for 10 minutes.
Heat the oven to 425°F.
Dispose of the plastic and brush the roulade with olive oil. Cook until golden brown and the internal temperature reaches 165°F.