Preheat the oven to Gas 6, 200ºC, fan 180ºC.
Using a sharp knife, carefully cut a pocket into each chicken breast, taking care not to cut all the way through. Gently stuff half the cream cheese into each pocket then wrap each breast with 2 rashers bacon.
You need an ovenproof dish big enough to take the two breasts side by side and for the liquid to come half way up them. Place the spring onions into the bottom of the dish then arrange the chicken breasts on top. Pour over the stock and place the dish into the oven for 35-40 minutes.
While the chicken is in the oven, bring a large pan of slightly salted water to the boil. Cook the potatoes until tender. Drain them and return to the pan, covering with a tea towel or sheet of kitchen roll so that excess water is absorbed while they steam. If you wish, pour some of the stock from the chicken over the potatoes while they are steaming so that they take up the flavour.
Prepare any vegetables that you have chosen to accompany the dish.
Check the chicken is cooked and spoon some of the stock over the top for the final flavours to be absorbed. Once it is ready, place a few spring onions on each plate and sit the chicken breast on top. Divide the potatoes and vegetables between each plate and top the potatoes with a small knob of butter if desired.
Serve and enjoy.
Always ensure the chicken is cooked - if the top of the chicken looks slightly pink, check the inside as it may be colouring from the bacon.
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