How to make it

  • Prehat oven to 200 degrees c.
  • Cut chicken fillets lengthways to create an inner pocket.
  • Mix together the cheese and rosemary and stuff into the chicken pocket.
  • Wrap the breast in bacon.
  • Grease or line a baking tray and put chicken on and cover with clingfilm and then a layer of silver foil.
  • Pop in oven for approx 30 minutes, depending on the size of the chicken fillet, until chicken cooked through.
  • Put back in the oven ,uncovered, for 5 minutes to crisp bacon.
  • Prepare the leeks by heating the butter in a frying pan and adding the garlic, onion and leek.
  • Saute for 2 minutes over a medium heat.
  • Add double cream/creme fraiche and season to taste.
  • Put leeks on a plate and top with the chicken.
  • Enjoy!!

Reviews & Comments 3

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  • Muz 2 years ago
    Again wondering about putting CLINGFILM in the oven!!!!
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    " It was excellent "
    YummySimon ate it and said...
    I just made this but with a slight variation. I had no rosemary and simply had the chicken fillet with cheddar inside and bacon wrapped round without anything else but a salad. However i found the addition of salt and pepper before the oven stage really added to the flavour. In the future though i think ill salt and pepper both sides of the chicken and fry it to seal in the flavour, literally 30 seconds on each side. Then continuing by adding the cheese and so on. Thanks very much for the recipe, was a great meal.
    Was this review helpful? Yes Flag
    " It was excellent "
    peepers ate it and said...
    I agree with Trigger ~ this is an excellent combination and I can't wait to taste it. You more than deserve my 5 forks!
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    " It was excellent "
    trigger ate it and said...
    I love this recipe the chicken with rosemary and bacon is a wonderful combination.

    Those creamed leeks are spectacular as a side to lamb too.
    Five forks and a smile :)
    Was this review helpful? Yes Flag

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