Step 1

Preheat oven to 200C.

Step 2

Wrap 2 pieces of bacon around each chicken breast and season with salt and pepper.

Step 3

Crush the garlic lightly with a knife. In a small casserole dish, place the kumara, garlic and thyme. Combine the mustard with the cider and chicken stock and pour into the dish. Place the chicken on top of the ingredients, season and bake for 25 minutes or until cooked through.

Step 4

To serve, dollop the creme fraiche straight into the dish and enjoy.