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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This is a variation to a recipe I found on this site but I have to say this one is much better due to the fact I have an excuse to finish off the wine!!! The cheese oozes out to make the sauce, yumm! I serve this with my Thyme Roast Potatoes and Parsnips and some carrots too. Adjust the quantities to suit yourselves. Ingredients:
2 large chicken breasts |
125 g boursin cream cheese with herbs |
8 slices streaky bacon |
3 leeks |
375 ml dry white wine (good quality chardonnay) |
Directions:
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.
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