Take your chicken breasts, cut using your knife on a slant so that you have butterfly wings/pockets. Do this for each individual chicken breast.
Wrap in tinfoil and cook for 30mins in oven.
Carefully unwrap chicken breasts and stuff pockets with a little cheese then cook for a further 10mins or until cheese is melted.
For the sauce, grind lots of black pepper into a medium sized pot with 6-7cubes of unsalted butter (The more butter the better). Melt butter on a low heat.
Add in crushed garlic and mushrooms (optional) Cook for a couple of mins until mushrooms are soft.
Making sure your still cooking on a low heat, add 1 cup of chicken stock.
Simmer for 5mins then add some of your cornflour mix until at the right consistency (Not too watery but not too thick).
Add some of the double cream until you feel its nice and creamy. If your sauce has gone a bit watery, add some more of the cornflour mix to get the right consistency again. This might take a while to get right but you will know yourself.
Serve your chicken with a slice of bacon on top then drizzle the sauce on top of the chicken. I usually serve this dish with some potato wedges to make a nice, filling meal.