1 Preheat the oven to 200°C/R6. Heat the butter in a large non-stick frying pan, add the leeks and gently cook for 5 minutes until softened but not coloured. Season with plenty of black pepper and allow to cool a little.
2 Make a cut in the chicken along the top of the breast to create a pocket for the stuffing. Repeat with all the breast and place in a roasting tin. Spoon the leeks into the ‘pockets’ and add an equal amount of Brie to each.
3 Place the bacon rashers on a chopping board and stretch each one out with the back of a knife. Wrap two rashers of bacon around each chicken breast and secure in place with a cocktail stick.
4 Tuck a small sprig of rosemary under the bacon and nestle the remainder under the chicken breasts. Pour the wine around the chicken and roast for 30 minutes until cooked through and nicely coloured. Allow to rest for 5 minutes before serving along with all the pan juices.
Cut the pocket for the stuffing on the top of the breast to prevent the Brie and filling from spilling out. Any that does spill out can easily be spooned back in once roasted.
Recipe courtesy of Catherine Hill
Photo courtesy of Terry Benson