Garlic and basil stuffed chicken

1. Preheat your oven to 375°F (190°C).

2. Prepare the stuffing mixture:
- In a small bowl, combine the butter, minced garlic, and chopped basil.
- Mix well until evenly combined.

3. Prepare the chicken:
- Carefully butterfly each chicken breast by slicing them horizontally through the middle, but do not cut all the way through. Open them up like a book.
- Season both sides of each chicken breast with salt and pepper to taste.

4. Stuff the chicken:
- Spread a generous amount of the garlic-basil butter mixture inside each butterflied chicken breast.
- Sprinkle a little bread crumbs over the garlic-basil butter.

5. Roll and wrap the chicken:
- Carefully fold the chicken breasts back together, ensuring the stuffing stays inside.
- Wrap each chicken breast with a strip of bacon, securing with toothpicks if necessary.

6. Cook the chicken:
- Heat olive oil in an oven-safe skillet over medium heat.
- Add the leeks and cook until they start to soften, about 3–4 minutes.
- Push the leeks to one side of the skillet or remove them temporarily.
- Add the stuffed chicken breasts to the skillet, cooking for about 3–4 minutes on each side until the bacon is browned but not fully cooked.
- Return the leeks to the skillet if you removed them earlier, and transfer the skillet to the preheated oven.

7. Bake in the oven:
- Bake the chicken for 20–25 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

8. Cook the peas:
- While the chicken is baking, bring a pot of water to a boil and add the peas.
- Cook the peas for about 3–4 minutes until tender. Drain and set aside.

9. Serve:
- Remove the skillet from the oven and let the chicken rest for a few minutes.
- Serve the garlic and basil stuffed chicken alongside the cooked peas and sautéed leeks.