Grate or tear up the cheese. Put in a bowl with 1 tbsp wholegrain mustard and mix well, pressing with the back of a spoon to combine to a paste.
Wash the chicken breasts then pat dry with paper towels. Cut a horizontal slit in each most of the way through (stop about 1cm from the edge). Stuff each with ¼ of the mustard and cheese mixture and press closed.
Put a frying pan on at a medium/high heat. Wrap each chicken breast with the bacon, not too tightly. Dry fry each wrapped parcel to brown the bacon on each side (takes 3-4 mins each side). Transfer the parcels to a casserole dish.
In a bowl, combine the remaining 2 tsbp wholegrain mustard, the Dijon mustard and the honey. Taste to check for your own preference on sweetness and adjust if needed (more mustard for heat, more honey for sweetness).
Spoon the honey/mustard mixture over each of the chicken parcels until they’re well coated (just keep spooning it over them until it’s all used up).
Put, uncovered, into the oven and bake for 35 minutes or until cooked through.
To serve, remove from the oven, let stand for a few minutes then slice. Serve with rice and some of the sauce drizzled over the top.
This is quite heavy so will easily feed 4 hungry faces.
Wrapping with the bacon can be quite fiddly hence the washing and drying of the chicken first. Pan frying it gives the bacon good colour and stops the it unravelling in the oven.