I underestimated the cooking time. I put it in the oven at 375 degrees thinking it would take 45-55 minutes. After that time, I could still see pink on top of the chicken. So I increased the temperature to 450 degrees and continued cooking for another 20-25 minutes.
The results were satisfying. EVERYTHING was hot. The tomatoes retained the heat and were the correct consistency. The leeks were almost nonexistent. The lost a lot of moisture and were reduced to little dark green and light green fragments. An unexpected surprise was that the herbs were crunchy to the extent that they made a great topping if you will. I served it over a bed of egg noodles.
Since I made four breasts, two now remain as either a leftover for a dinner or for my wife’s lunch. (I think I’ll let her have them.)