In a mixing bowl, crumble the cornbread. In a pan on medium heat, sweat the onions, carrots, celery and mushrooms. Add the herbs to the pan and sweat a little longer. Next, add the chopped ham and ½ c. of raisins. Cook for another two or three mins., then add to the bowl of cornbread. Add the melted butter, egg, ¼ c. of chicken stock, salt and pepper, and rendered bacon. Toss everything, but don't totally smash it.
Butterfly the chicken breasts, add some stuffing to them, fold them back over and toothpick them into place.
Melt some butter and 2 tbsp. of oil in a pan, then sear the chicken on medium heat. Flip the chicken over, turn the heat down to medium low, and add a ½ c. of chicken stock and a little more butter. Cover the pan and gently cook for 10–12 mins. Remove the lid and reduce the liquid. When the chicken sounds like it is frying again and has a little color, remove it from the pan. Put the pan back on the fire, add ¼ c. of chicken stock to deglaze the pan. Add 1 tbsp. of Dijon mustard and ½ c. of raisins to the pan, stir, and spoon over the chicken to serve.