A note on the recipe: You can make this dish with fish as well! Just adjust the baking times accordingly. Bake the fish fillets for around 4 minutes uncovered, and 8-10 with the sauce and aluminum foil.
2 Lbs. Boneless Skinless Chicken Breast
1/2 C. Butter
1 C. Parmesan Cheese (Shredded)
3/4 C. Light Cream
3 Minced Leeks (only the white part of the leek)
Preheat your oven to 350 Degrees Fahrenheit.
Melt the butter in a saute pan. Saute the leeks until tender.
Add the leek-butter mixture to a blender with some salt, pepper, and 1/4 C. of the Parmesan cheese. Blend until creamy and set aside.
In a large baking pan place in the chicken breasts, and sprinkle more salt and pepper on top. Bake for 20 minutes.
(Carefully) pull the chicken breasts out of the oven. Pour the juices in the pan down the sink. Of course the breasts aren't done yet. Pour the sauce over the chicken breasts, then evenly heap the remaining Parmesan cheese over the top.
For 20 minutes, bake covered with aluminum foil. After the 20 minutes is up, remove the aluminum foil and broil until the Parmesan is golden and bubbly (watch the pan in the oven for this part).