heat the butter in a pan and soften the shallot and the mushrooms; sprinkle in the herbs, season with salt and pepper, then take off the heat and leave to cool a little
make a long slit down one side of each chicken breast, to form a pocket, taking acre not to split the closed side
fill the chicken breasts; place two sage leaves and a sprig of thyme on top and wrap a rasher of bacon around the breast
place in a buttered ovenproof dish, dot with butter and bake in a preheated oven at 200C for about 15 minutes, basting from time to time
serve at once
6 servings