Saute some bacon, onion and mushrooms. Lie flat a piece of bacon, place your chicken thigh fillet on top and then your stuffing with a dollop of homemade garlic butter. Roll together and tie with string. Place into a baking dish. Bake in the oven until the chicken is cooked through, (I haven't give a time here as it depends on how much chicken you are cooking) Baste often with the juices while cooking.
3/4 through the cooking, add some of the juices to your veges and then add some cream to your dish. I've used about 125ml of extra light cream. Remove the chicken and take off the string at this stage. Mix about a tbs of cornflour and a teas of chicken stock powder with a bit of water and stir into the sauce, pop the chicken back in to finish cooking. The cream will thicken and make a lovely sauce to serve over the top. Add some grated parmesan and cheddar to the sauce and a bit on top of your chicken.Serve with Roasted potatoes, carrots and greens.