Start by preparing the veg. Carefully wash the leeks and cut into 2cm diagonal chunks. Peel and cut the onions into large chunks. Wash and roughly cut the kale, discarding any really woody stalks.
Add the onions and the leeks to a large roasting dish and sprinkle over a good couple of glugs of olive oil. Put in the oven for 10 minutes.
Carefully slice an opening into each chicken breast. Divide the pesto & the cream cheese between each chicken, pushing it into the opening.
Carefully place the chicken breasts on top of the leeks and onions, pour the wine over and return to the oven until it is nearly cooked. This will be after about 15 to 18 minutes depending on the size of the breasts.
Remove the tray from the oven and add the kale to the top. Pour over the lemon juice and sprinkle over a couple of tablespoons of olive oil. Return it to the oven for another 7 or 8 minutes.
Remove from the oven, check that the chicken is fully cooked and leave to rest for 5 minutes.
(Optional: add a couple of fistfuls of frozen peas about 3 minutes before the end. This worked really well to encourage my pea-loving fussy eater to try it)
