Gouda and leek stuffed chicken breasts

    1 hour

    A rich and elegant chicken dish that is perfect for a dinner party.

    27 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 1 leek, thinly sliced
    • 1 clove garlic, minced
    • 225g medium Gouda cheese, grated
    • 4 skinless, boneless chicken breast fillets - pounded 6mm thick
    • 4 thin slices prosciutto

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat an oven to 180 C / Gas 4. Line a baking tray with parchment.
    2. Melt the butter in a frying pan over medium heat. Cook the leek and garlic in the melted butter until the leek softens and the garlic turns translucent, about 5 minutes. Remove the pan from the heat and stir in the Gouda until melted. Divide the cheese mixture among the chicken breasts; roll the chicken around the filling. Wrap each chicken breast with a slice of prosciutto, and secure with wooden skewers. Place seam side down on the prepared baking tray.
    3. Cook the chicken breasts until no longer pink in the centre and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C. Remove the chicken from the oven and allow to rest 5 minutes before slicing and serving.

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    Reviews in English (12)


    This was ok. It would have been much better if the chicken was seasoned. I think marinating the chicken would have added more flavor to the recipe. The chicken was flavorless, the filling was good. FYI - I did not add the gouda to the frying pan to melt it. I had very thinly sliced gouda that put directly on the chicken. I then put the cooked leeks on the gouda and rolled it. Then rolled it in the ham. The filling came out fine. It wasn't a messy, goopy mess this way. I'd make it again, but marinate the chicken first, or somehow season it.  -  29 Jul 2009  (Review from Allrecipes US | Canada)


    this is really good....I had some pancetta left over that worked great.  -  27 Jul 2009  (Review from Allrecipes US | Canada)


    Took this recipe and used veal instead. When couldn't get our cured meat cut thinly enough so we wrapped the veal around meat, leaks and smoked gouda. Like others suggested we did not melt the gouda, it melted just fine in while the meat was cooking. Also before cooking sprinkled garlic powder, salt and pepper on outside of the meat to give more flavor.  -  26 Jun 2011  (Review from Allrecipes US | Canada)