Method
Pre–heat the oven to 180ºC.
Melt the butter and oil together in a pan over a medium heat. Add the chopped leek and cook until soft. Take off the heat and add breadcrumbs, and mix into the leeks. Then leave to one side.
In another pan start to make the cheese sauce by melting the butter, add flour and cook for one minute. Take off the heat and add mustard, then slowly start to beat in the milk to get a smooth sauce. Return pan to the heat and bring to the boil, stirring constantly. Lower the heat and leave to simmer for a few minutes. Take off the heat and stir in the cheese.
Cut along side of the chicken breast to make a pocket. Add the leek stuffing, fully fill but don’t overfill. Wrap each chicken breast in three rashers of bacon and add to a deep sided oven–proof dish. Spoon some sauce over the bacon. Place in the oven and cook for 40 – 45 minutes.
For the colcannon cakes, cook the potatoes in boiling salted water then drain and set aside.
Heat 50g of the butter with 150ml of water in a medium sized saucepan and add the cabbage. Cook over a high heat until the cabbage is just cooked and the water has almost evaporated. Add the spring onions and cook until the mixture is just starting to fry. Tip the cabbage into a bowl with the potatoes and mash together.
Shape the mixture into six balls, dust with flour and press into neat patties. Heat the oil with the remaining butter until the butter foams. Add the patties and cook over a medium heat for 3 minutes on each side. Drain on kitchen paper.
Serve the chicken with the colcannon cakes with carrot and parsnip mash.