Rolled Chicken Breasts with Black Pudding and Mustard Sauce

1. Grill black puddings to release fat and mash them up.
2. Place chicken breasts in a freezer bag and flatten with a rolling pin.
3. Lay flattened chicken breasts on a board and spoon some black pudding into each breast. Shape into a roll.
4. Wrap bacon round the rolled breast and secure with cocktail sticks.
5. Place chicken rolls on a greased baking tray and cook for about 1 hour.
6. Meanwhile, pour wine into small pan, reduce by a third, remove from heat and add mustard.
7. Return to heat, add cream and bring to the boil, simmering for 5 minutes until sauce thickens slightly.
8. Remove chicken from oven, slice and pour sauce over.