For the stuffing, soak the porcini in 100ml boiling water and set aside for 10 minutes, drain, reserving the liquid, and finely chop. Heat the butter and fry the shallots for 2 minutes, then add the mushrooms and cook for 3 minutes more. Leave to cool. Mix with all the other stuffing ingredients and set aside. Meanwhile, prepare the chicken breasts by slicing into thin slices using a sharp knife.. You may also use a kitchen mallet to continue flattening the piece. Place a large piece of oven paper on your work and cover with a large piece of foil the same side, shiny side down. Brush the foil with some butter and lay the slices of streaky bacon side by side in a line across the middle of the foil. Next, carefully lay the chicken slices over the bacon, ensuring that you don’t leave any gaps. Next, place the mushroom stuffing equally down the middle. Carefully roll up, using the foil and paper to ease together. Roll up the ends to seal, like a Christmas cracker and place on a large baking tray. Cook for approximately 30 minutes at 180`c, then remove the foil and paper and continue to cook for another 15 minutes to brown the bacon. When ready, remove from the oven and allow to rest for 10 minutes before serving. This will make it easier to cut.