Preheat the oven to 180°C/354°F.

Finely chop your chives, saving about half for your mash later. Grate your cheddar. Mix chives and sour cream with cheddar in a bowl. Season with salt and pepper.

Slice down the thick part of each chicken breast to create a pocket to stuff in your cheesy mixture. Spoon in the filling. Smother in your first layer of Bull’s-Eye NY Steakhouse BBQ sauce and set aside.

Create a wrapping station with your bacon. Lay out around 6 strips horizontally and then 2 strips vertically. Place your BBQ chicken piece onto the bacon and fold the first horizontal bacon over. Then, fold the vertically placed bacon over the chicken lengthways. Press tightly so all the chicken is covered with bacon. Repeat for each breast.

Add a little oil to the pan and pan-fry over medium heat until everything is crispy. Turn carefully so things don't fall out everywhere. This should take around 5 mins. Once golden and crispy, coat the bacon chicken breast in Bull’s-Eye NY Steakhouse BBQ sauce as a glaze. Then pop it into the oven for 10-15 mins.

Meanwhile, peel and slice the potatoes. Pop those peeled spuds into a pan of cold water, bring it to a boil and cook for 10-15 mins until tender. Once cooked, drain the potatoes and cover them to steam them for a min.

Add the potatoes to a bowl with the remaining chives, milk and 50g butter. Mash until smooth and season with salt and pepper.

Finely dice the shallot and add it to the chicken pan with the remaining butter. Soften the shallot for 5 mins before adding the brown sugar and 300ml Bull’s-Eye NY Steakhouse BBQ sauce. Stir in and then add chicken stock. Bring to a bubble and cook for 10 mins until thick and sticky.

Serve up your chicken with your mash and BBQ gravy and enjoy.