Mustard and Cheese-stuffed Chicken Breasts

Adapted from BBC Good Food

125 g ball mozzarella, torn into small pieces
50 g aged cheddar, grated
1 T whole grain mustard
4 skinless boneless chicken breasts (or thighs)
8 slices bacon (we rec. Irving’s)

Preheat oven to 350º F.

Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers—not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.