Preheat an oven to a medium-high heat.

Add mushrooms and tomatoes to a sheet pan. Drizzle with olive oil and season with salt and thyme.

Stir the veggies and place into the oven until mushrooms are crispy and well browned. Stir again before step 5.

In the meantime wrap the breast halves in two pieces of bacon each (until breasts are completely covered to avoid drying out). Pin bacon with a toothpick.

Brown the bacon wrapped chicken in a non-stick pan with a little oil. Gently nestle the pieces in the veggies, place in the oven and leave for 20 minutes.

Slice one piece down the middle to check the doneness of the chicken and serve.