1 packet unsmoked back bacon, cut up into bite size pieces
300ml single cream
300ml semi skimmed milk
a knob of butter for frying
300g mature cheddar cheese, grated
salt and pepper to taste
Method Prep:30min › Cook:30min › Ready in:1hr
Fry the bacon in the knob of butter, drain put to one side.
In the bacon juices add the leeks and a bit more butter if needed. Cook until soft. Put with bacon when done, tip the juices over.
Make the white sauce: Melt 80g of butter, stir in flour, with a whisk add the milk. Still on the heat, keep whisking until all the lumps have gone and thickened up. Season with salt and pepper.
Add the cream and more milk if too thick. If too runny, in a cup mix some more flour and milk, making sure there are no lumps and add bit by bit until thicker. Add the cooked leeks and bacon, stir in. Add the cheese and stir until melted.
Tip half the sauce into an ovenproof dish. Place the chicken breasts on top of the sauce. Tip the rest of the sauce over the chicken. Cover with foil. Cook in the oven temp 190 C / Gas 5 for 30 mins.