Wrap each chicken breast in two rashers/strips of bacon and place in a shallow baking dish.
Place in the oven and cook for 25 minutes – until the chicken is cooked through and no longer pink in the middle.
Remove the dish with the chicken from the oven. Spoon the BBQ sauce on and around the chicken.
Sprinkle the chicken with the cheddar and mozzarella.
Place back in the oven for 5 minutes, until the cheese has melted.
Serve the chicken with mashed potatoes and vegetables.
Can I make it ahead?It tastes best right out of the oven - that's when the cheese and is nice and melty and the chicken is lovely and tender.If you did want to make it ahead though, you can cook the chicken-wrapped-in-bacon (don't add the sauce or cheese), then allow the dish to cool (try to do this quickly, in a cool room, so it's only out for 15 or 20 minutes). At this point you can add the sauce and cheese then cover and refrigerate for a day.Remove from the fridge an hour before you want to re-heat it to take the chill off, then reheat, covered, in the oven for about 20-25 minutes at 200C/400F - until the chicken is piping hot throughout. Ingredient swapsSwap out the cheddar and mozzarella combination for your favourite cheese. Some good options are:
Crumbled Lancashire, Cheshire or Wensleydale for a bit of tangy-ness
Gouda or Gruyere for a slight nutty flavour
Crumbled Stilton if you're a blue-cheese lover
Nutritional information is per serving, NOT including side dishes of potatoes or vegetables.