Here I've combined two methods of cooking stuffed chicken breasts; the breasts are stuffed with sage butter then spread with dijon mustard and wrapped in streaky bacon. I usually cook potatoes and peas as side dishes, and when they are ready I drain them and toss them in the remainder of the sage butter then serve. Enjoy - Pierro!
Heat butter in pan till melted, stir in the sage, cook for a few minutes, then cool in the fridge.
Slice open the chicken breasts. When the butter is set, place one third inside each of the chicken breasts. Fold over and spread mustard over the outside of the breasts and wrap each breast in 3 slices of the bacon.
Cook breasts in olive oil til the bacon is crisp on both sides then place on a plate and keep warm in an oven preheated to 150 degrees C.