Method
Step 1
Pre-heat oven to 200°C.
Step 2
Mix the bocconcini, cheddar and wholegrain mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap 2 bacon rashers around each stuffed chicken breast to hold it together. Season, place on a baking tray and roast for 30-35 minutes until cooked.
Step 3
Place a saucepan of lightly salted water on to boil. Add the baby potatoes and boil for 20-25 minutes until soft.
Step 4
Place another saucepan of lightly salted on to boil. Add the carrots and boil for 8-10 minutes until soft, but still a little crunchy. Remove from stove and drain, add a few pats of butter and a little sugar (optional) to the saucepan and keep warm.
Step 5
To serve, place a chicken breast on each plate and spoon over a little liquid from the roasting pan. Add a serving of carrots and baby potatoes on the side.