Traditional Welsh Leek & Caerphilly Cheese Stuffed Chicken Breast

Sauté finely chopped leeks in butter until soft. Let cool, then mix with crumbled Caerphilly cheese.

Cut a pocket into each chicken breast and stuff with the leek and cheese mixture.

Secure with a toothpick or wrap in a slice of smoked bacon to keep the filling in.

Sear the chicken in a pan until golden, then finish roasting in the oven at 200°C (400°F) for 15-20 minutes.

Serve with seasonal vegetables and mustard sauce.