Preheat oven to 180 degrees C. Gently ease the skin away (but do not remove) from 4 chicken supremes. Spread the chicken flesh with a little Dijon mustard and top with a slice of Swiss cheese. Bring the skin back over the flesh and wrap each supreme with 2 rashers of bacon and secure with butcher's twine. Seal well on both sides, then bake for 12 minutes. Serve with braised celery and peas.

Source: Better Homes and Gardens magazine, August 2006