Preheat oven to 200ºC / Gas mark 6.
- Put all the ingredients for the pesto into a small blender. Blend until smooth.
- Cover each chicken breast with cling film and using a rolling pin beat them until 5mm thick. Remove the cling film. Spread a layer of pesto on top of each chicken breast and then the sliced peppers and tomatoes. Tightly roll up each breast keeping the ingredients firmly in place. Wrap each breast with the bacon rashers. Wrap in foil making sure ends are folded securely.
- Place on a baking tray and cook for 20 – 25 minutes. Remove from the oven and leave to rest.
- To make the sauce. Pour the chicken juices, chicken stock, mustard and honey into a saucepan. Bring to the boil, stirring continuously. Take off the heat and add the cream. Slice the chicken breasts, pour over the sauce and serve with seasonal roasted vegetables.