Stuffed chicken with mustard and cheese

Preheat the oven at 200° C.

Cut each breast lenghtwise so that you create a "pocket".

Mix the cheeses with the mustard and fill in the breasts with it.

Wrap 2 slices of bacon aroud each breast, not very tight but so as to keep each breast wrapped.

Put the breasts in an earthenware pot already brushed with the oil or margarine and cover with aluminum foil.

Bake for 30' and then remove the aluminum foil so that it gets golden. We serve according to our liking.