Stuffed Chicken With Leeks And White Wine Sauce

1) Cut into the thickest part of each chicken breast horizontally to create a deep pocket, taking care not to cut all the way through.

2) Melt half the butter in a large skillet over a low heat.

3) Add the lime zest, leeks, and cook, stirring now and then, for 15 to 20 minutes or until the leeks have softened but not colored.

4) Remove the leeks to a bowl, season, and let cool.

5) Divide the leeks between the chicken breasts, stuffing them full.

6) Secure with cocktail sticks.

7) Melt the rest of the butter in the skillet over a medium high heat and brown the chicken breasts lightly on both sides.

8) Add the bouillon and wine and bring to the boil. Cover.

9) Simmer for 10 minutes or until the chicken is cooked, turning the breasts halfway through the cooking time.

10) Remove the breasts and keep them warm.

11) Boil the cooking liquid until it has reduced by half.

12) Stir in the cream and boil until reduced by half again.

13) Remove the cocktail sticks and cut each chicken breast on the diagonal into ½ inch slices.

14) Pour sauce over and serve.