Heat 1 tbsp of the oil in a large non-stick frying pan and gently fry the leek for 3-4 minutes or until softened, stirring regularly. Remove from the heat and tip into a medium mixing bowl. Put the sundried tomatoes on a board and roughly chop. Tip into the bowl with the leeks and mix well. Leave for 15 minutes. Remove and discard any rind from the cheese. Put the cheese in the bowl with the leeks and tomatoes and mix well.
Put the chicken breasts on a board with the thickest end facing you. Using a sharp knife, carefully cut a 8cm pocket in each one, starting on one long side and working your way through the chicken almost through to the other side. Open the pockets and spoon half the cheesy stuffing into each breast. Close the pockets and season the chicken with freshly ground black pepper. Wrap each breast with two rashers of the bacon, ensuring that it covers the opening of the pocket to help keep the cheese sealed inside. Preheat the oven to 200°C/fan oven 180°C/Gas 6.
Heat the remaining oil in a large non-stick frying pan and place over a medium-high heat. Fry the wrapped chicken breasts for 5 minutes, turning halfway through the cooking time until lightly browned. Put the chicken on a baking tray and bake in the oven for 15 minutes or until cooked through with no pink showing. Serve with a large mixed salad if you like.
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