Mix the cream cheese together with the bacon, broad beans and chopped herbs, season with fresh ground pepper. Take a sheet of aluminium foil and a sheet of baking paper and put on top of each other on a flat working surface. Drizzle a spoon of honey on the baking, sprinkle with fresh herbs and put the chicken on , skin side down. Beat the cream cheese with the bacon mince, broad beans, fresh ground pepper and herbs. Divide the filling between the 2 chickens, roll with the paper and wrap tightly with the foil. Bake in a bain marie for approximately 20 minutes. Allow the chicken to cook down, peel from the paper and bake for a few minutes, the chicken will brown slightly with the aid of the honey. To cook the shallots, peel the shallots, place in a shallow pan together with the sugar, vinegar, butter and cover with enough water. Place a sheet of greased baking paper on top and simmer gently until all the liquid is evaporated, leaving you with nice golden caramelised shallots. Serve the chicken sliced over the mashed potatoes withq the caramelised shallots.