Pre-heat the oven to 200° C.
Brush the skin of the chicken breasts with the honey. Season and sprinkle the sesame seeds on top so that they stick to the honey and cover evenly. Arrange on a baking tray and roast for 20-25 minutes until cooked through with no pink showing.
Meanwhile, heat a frying pan over a medium-high heat and fry the lardons of pancetta until golden brown and crispy. Drain on kitchen paper and keep warm to one side.
Melt the butter in the same frying pan and saute the mushrooms with some seasoning for 3-4 minutes, stirring occasionally.
Remove the chicken when ready and allow to rest for a few minutes. Arrange on plates with the mushrooms and pancetta.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.