Leek and Cheese Chicken Breasts

Finding recipes for just 2 people is a challenge.
In Canadian Living magazine February issue there is five dinners for 2 to celebrate Valentines Day.
Love this dish
This chicken dish is delicious, it would make a great entree for a dinner party for 4 or 6. Easy and fast to make.

Leek and Cheese Chicken Breasts
4 tsp.extra virgin olive oil
2/3 cup thinly sliced leeks, white and light green parts only
1/2 tsp. thyme
1/4 cup dry white wine
1/3 cup shredded Gruyere cheese, or use Swiss / cheddar
1 TBSP. each drained oil packed sun-dried tomatoes and chopped parsley
2 boneless chicken breasts with skin
pinch of salt and pepper
In large ovenproof skillet heat half the oil over medium heat, cook leeks and thyme stirring occasionally until softened about 3 minutes. Stir in wine bring to boil, cook stirring until no liquid left, about 2 minutes. Transfer to plate . Mix together in small bow the cheese, tomatoes, parsley.

Cut chicken in half almost but not all the way through, open like a book
Divide the filling over 1 side of each breast. Fold over secure with toothpicks.
Brush with remaining olive oil , season with salt and pepper. In same skillet , brown chicken over medium high heat.
Bake at 425 for about 15 minutes until no longer pink inside.
Calories per serving without skin: 404, 26 g. fat , 4 g. carb , 148 mg. sodium
This could be served with rice pilaf, mine a simple romaine salad with raspberry vinaigrette.
Changes I made, did not use skin on chicken , found the cheese ran out of the chicken a bit because I could not seal the chicken tightly enough with the toothpicks.The skin would have helped provide a more sealed bundle.