Not really a recipe, just an idea.
Ingredients:
one chicken breast, skinless and boneless
two or three slices of streaky bacon
sage leaves or dried herbs
seasonings
Method
Season the chicken breast all over with pepper and herbs/spices of your choice; I don't use salt as the bacon is salty. I like to lay over some sage leaves (from the garden). Flatten the bacon with a knife to make it longer and thinner and wrap it round and round the breast to completely cover it.
Place in a small roasting dish, cover with foil and pop in the fridge if you're not cooking it straight away.
Roast for about 45 minutes at 200C or the equivalent, pouring off the juices and finishing off uncovered for the last ten minutes or so so that the bacon crisps up.
Leave to rest for a short time while you use the roasting juices to make a gravy (the easiest way is bisto!) and then slice across the chicken breast in thin slices to serve.
You could make up some stuffing to put inside the breast but I don't as it's a right fiddle! You could also brown the bacon before popping the roast in the oven but ditto!
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