Preheat a warming oven to 150º C.

Cut horizontally into the thickest part of each breast to make a pocket. Take care not to cut all the way through. Set the chicken aside.

Melt half the butter in a large heavy frying pan over low heat. Add the bacon, leeks and zest and cook, stirring occasionally, for 15-20 minutes or until the leeks are very soft but not coloured.

Turn the leeks into a dish and season with salt and pepper. Leave to cool. 

Divide the leeks among the chicken breasts, packing the pockets full. Secure the openings with wooden cocktail sticks.

Mix some salt and pepper into the rice flour.  Dust the chicken with the rice flour.  Melt the remaining butter in the frying pan over moderately high heat. Add the stuffed chicken and brown lightly on both sides.

Add the wine and stock and bring to the boil. Cover and simmer for about 15 minutes or until the chicken is cooked through. Turn the chicken over halfway through the cooking.

Carefully lift and remove the chicken from the pan and place on a dish in the warming oven. Boil the cooking liquid until it is reduced by half.

Stir the cream into the cooking liquid and boil until reduced by about half again. Stir in the citrus juice and Tabasco and season with salt and freshly ground pepper.

Remove the cocktail sticks from the breasts. Cut each breast on the diagonal into slices. Pour the sauce over them and serve.