Start this recipe by making a slit in both pieces of chicken and put aside. Fry the chopped mushrooms with the garlic butter and thyme till soft then remove off the heat. Allow to cool slightly, then chop the gbejna and add to the mushrooms. Use this mixture to stuff both chicken breasts then wrap 2 pieces of bacon around each breast. Cover each breast with a piece of foil and wrap tightly. Place into the oven and bake for 10 minutes, then remove off the foil and continue to cook for 5 minutes until cooked through. Meanwhile, pan-fry or roast your vegetables which you will be serving with the chicken. All that is left is to prepare the sauce. Heat the remaining garlic butter in a pan and add in the sliced mushrooms. Cook for 2 minutes before splashing in the alcohol. Next pour in the cream, season with salt and pepper and allow to reduce for a minute or two. To serve, spoon the cooked vegetables and potatoes onto the middle of 2 large plates. Slice the chicken breasts into 3 pieces and place decoratively on the vegetables. Finally spoon the reduced mushroom sauce around the edge of the plate and serve.