is there any way to prevent leakage in the cheese-stuffed chicken recipe

Are you referring to this recipe? http://www.foodista.com/recipe/24GNCVW3/cheese-stuffed-chicken If so, I think the trick is to make sure you create a good seal with the phyllo dough. Be sure to leave enough of an edge to fold over tightly. You can also use a pastry brush to wet the phyllo along the edges before folding over, that will create a better bond.

Freeze the cheese first, before inserting it into the chicken breast or meat patty or whatever you are putting it in..it will take longer for it to melt, reducing leakage.