Total success. The chicken was so tender. I served it with a baked potato, next time I will try quinoa. I only did 4 breasts and divided the recipe by 3.
1 tablespoon oil
4 leeks, trimmed and sliced
12x200g (7oz) chicken breast fillets
2/3 cup oregano leaves
2 cloves of garlic
4 1/2 cups (2 pints) chicken stock
1 1/2 cups (12 fl oz) dry white wine
Preheat the oven to 180C (350F). Heat the oil in a large frying pan over medium heat. Cook the leeks in batches for 3 minutes or until golden. Divide the chicken breasts, leeks, oregano and garlic between 2 ovenproof dishes. Pour over the chicken stock and wine. Cover tightly with aluminum foil. Bake for 25 minutes or until the chicken is cooked through. Serve with rice pilaf.