With each chicken breast, make a few knife cuts into the thickest part of the meat, this helps with evenly cooking the meat.
Push some tarragon into the cuts and sprinkle tarragon on both sides.
Wrap each piece of chicken in a slice of bacon (you may need 1 or 2 slices depending on size of chicken and size of bacon).
Place the wrapped chicken into a greased baking dish. Cover the baking dish with a lid or foil to stop the chicken from drying out and to reserve all the juices for the sauce.
Cook at 180C/350F for 20-30 minutes until the centre of each chicken breast is completely cooked.
Remove the lid or foil and drain the juices from the baking dish into a saucepan. Place the bacon wrapped chicken back into the oven without the lid or foil and cook for 5 minutes until the bacon is golden. Start making the sauce.
In the saucepan that has the reserved juices from the bacon and chicken, add the cream cheese, heavy cream and some extra tarragon. Heat gently, and using a whisk stir continuously until there are no lumps of cream cheese. Add salt to taste. It may not need much as the juices from the bacon/chicken may be salty already.
Calculated using 1 medium 130g chicken breast with skin on and 1 slice streaky bacon