Ingredients

• chicken breast
• 55g/2oz mild cheddar cheese
• 1 tsp finely chopped
• fresh rosemary
• 5 slices streaky bacon
• 25g/1oz butter
• 25g/1oz butter
• 1 tbsp olive oil
• 1 garlic clove
• finely chopped
• ½ onion
• finely chopped
• 1 leek
• finely sliced
• 100ml/3½fl oz double cream
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the chicken
• use a sharp knife to cut a pocket lengthways into the chicken breast. Mix the cheese and rosemary together in a bowl
• then stuff the mixture into the pocket of the chicken breast. Wrap the chicken in the slices of bacon to cover and seal the pocket.
• Heat the butter in an ovenproof frying pan over a high heat. Add the chicken and fry for 1-2 minutes on each side
• until the bacon is golden.
• Place the frying pan into the oven and roast for 15 minutes or until the chicken is completely cooked through.
• Meanwhile
• for the leeks
• heat the butter and the oil in a frying pan over a medium heat. Add the garlic
• onion and leek
• and sauté for 2-3 minutes
• until soft.
• Add the double cream to the frying pan and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the leeks onto a serving plate and top with the chicken breast.