This site requires JavaScript for certain features to work, but this is not enabled on your browser. If you are unable to use JavaScript on your browser, you can place your order by contacting our Customer Sales and Support Centre by free phone on 0800 1 88884 or by email at customersupport@waitrose.co.uk

Print A4 A5

Chicken Breast Stuffed with Cream Cheese

Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Serves: 4

Ingredients

4 chicken breasts (skin on)
150g cream cheese
2 cloves garlic, crushed
½ tbsp chopped fresh parsley, plus a few sprigs for decoration
½ tbsp chopped fresh chives, plus a few sprigs for decoration
Salt
Freshly ground black pepper

Leek and cream sauce
1 tbsp olive oil
8 rashers back bacon, sliced
2 small leeks, washed and finely sliced
150ml white wine
284ml carton double cream

Method

Preheat the oven to 180°C/gas 4.
Heat a non-stick frying pan over a medium-high heat. Make a 3-4cm cut lengthways on top of each chicken breast, through the skin. Put the chicken breasts in the pan, skin-side down, and sear for about 30 seconds. Turn and sear for another 30 seconds or so. Set aside.
Mix the cream cheese with the garlic and herbs and season. Roll the herby cheese into four balls and stuff these into the slits in the top of the chicken breasts. Put the chicken, skin-side up, in an ovenproof dish and bake for 35 minutes.
Meanwhile, make the sauce. Heat the olive oil in a frying pan over a medium heat. Add the bacon and gently sauté for 5 minutes or so, until browned. Add the leek and continue to cook until the leeks start to colour. Add the white wine, bring to the boil and boil to reduce by half. Add the cream and cook gently for another 4-5 minutes. Season to taste.
To serve, pour the sauce on to warmed plates, and place a chicken breast on top. Garnish with any remaining herbs.