Preheat the oven to 180°C/fan oven 160°C, gas 4.
Heat a non-stick frying pan over a medium-high heat. Make a cut lengthways along the side of the chicken breast.
Mix the cream cheese with the garlic and herbs and season. Spoon the herby cheese into the pocket in the side of the chicken breasts. Wrap the bacon around the chicken, stretching the bacon slightly. Make sure the bacon joint is underneath the chicken.
Put the chicken 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 leek and 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.
For the potatoes: bring a pan of water to the boil. Add the potatoes and reduce the heat to a simmer and cook the potatoes for about 15 minutes or until tender. Drain and crush with a fork or potato masher - you just want to break them up, not mash them - and add all the lemon juice and zest, parsley and olive oil. Season and fork everything through.
Serve the sliced chicken alongside the lemon potatoes and green beans and asparagus.
Tip: Add lightly-fried chestnut mushrooms to the sauce, if you would like.
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