Butterfly both chicken breast and flatten out. Remove the skin off the sausages and flatten onto the chicken. Season with salt and pepper and roll up. Wrap 2 slices of bacon around each breast. Heat a pan with 1 tbsp. olive oil and seal the chicken parcels on all sides. Add in the onion and garlic and cook together for a few minutes before adding in the carrot, rosemary and mushrooms and cook for 2 minutes. Splash in the red wine to evaporate along with the bay leaves, polpa and peas and continue to cook until the sauce is reduced and the chicken is cooked through. Meanwhile, peel, dice and boil the potatoes until soft then mash with the grated nutmeg, a knob of butter and salt and pepper. Serve the chicken sliced on a bed of the mashed potatoes and drizzled with the sauce.