Cook in hot oil 4 rashers bacon until golden brown. Get it out of the pan and set aside. Cook in the remaining fat 2 chicken breast shortly at both sides. Also get the chicken breasts out of the pan. Now cook in the remaining fat 2 onions (chopped in rings) until soft. Add 1 tablespoon thyme and a handfull parsley. Stir fry a bit. Transfer 2/3 of the onions into a baking dish and place the chicken breast on it. Add to the remaining onions in the pan 1 tablespoon plain flower. Cook this shortly, then add 150ml cream, a dash of white whine and a splash of water. Stir in a vegetable stock cube. Bring shortly to boil. Pour the sauce over the chicken breast. Scatter some grated mature cheese over it and add the bacon. Place the baking dish in a preheated oven at 175C (fan) for about 25 to 30 minutes. When it is out of the oven scatter some chives over it. Enjoy!