Mix 25ml water with the cheese, ginger, onion powder, salt and pepper. Fill the middle of the butterflied chicken and wrap over. Cover and refrigerate for at least 20 minutes.
Heat the butter in a frying pan and sauté the leeks. Leave to cool.
Make four large papillotes with tin foil. Place the leeks, beans and spring onions on the base of the papillote. Put the chicken breast on top.
Mix the ginger wine, chicken stock and double cream together. Pour into each parcel and seal. Bake in a pre-heated oven at 220°C/425°F/Gas Mark 7 for 25 minutes until the chicken is cooked all the way through.
To prepare the chips, par boil the potatoes for 3 minutes. Drain and leave to dry for a few minutes.
Toss the chips in the oil and all the spices then place on a baking tray. Bake in a pre-heated oven at 20°C/425°F/Gas Mark 7 for 30 minutes. Garnish with a side salad.