Chicken breast filled with Melting Blue Cheese, Chestnut Mushrooms, wrapped in Bacon

Seriously this was so good, I’d happily serve it to guests.  Actually prepared yesterday but then we decided to go out, took out of the fridge today an hour before cooking and it worked perfectly (another reason I’d be delighted to make for a supper party!).  Checking the dish, the smell coming from the oven was just to die for.

 
All you need is:

2 chicken breasts, 6 slices of bacon.

1 red onion, finely diced. 1 clove of garlic, grated. Finely diced chestnut mushrooms, I had 4 large ones left which worked perfectly. Freshly ground black pepper. Roughly 50g of blue cheese (choose the strength of flavour you like).  A splash of white wine to finish the sauce.
Saute the onion, garlic and mushrooms until soft. Remove from the heat, add the pepper and blue cheese.
  

Make a pocket in the chicken breasts and stuff them with the cooled mushroom mixture.
  

Wrap in the bacon and tie using kitchen string (haha who remembers the Bridgit Jones blue string soup?) ahem, then sear the chicken on all sides. 
  

Bake for 25 mins at 190 degrees.  Pop the chicken on a plate, rest for a couple of minutes before serving.  Add a splash of white wine to the pan. Simmer the juices to thicken slightly.  Veggies? We had charred carrots, leeks and sugar snap peas.