1. Cut a slice into each uncooked chicken breast to make a pocket. 2. Stuff each breast with half the cream cheese then wrap with 4 of the rashers of bacon to keep it together. 3. Slice up the leeks into fairly large slices and place in a roasting tin. 4. Place the breasts in the roasting tin surrounded by the leeks and pour in the white wine until it reaches just under half way up the chicken breasts. 5. Cook in a pre heated oven at 200° for 45 minutes BUT keep an eye on the developing cheese sauce as the wine evaporates quite quickly towards the end of cooking so if your sauce looks too thick for your liking add a little more wine to thin it 10 minutes before it should be done. ---------------------------------------------------------------------------
Nutrition
Ingredients
