Gouda and leek stuffed chicken breasts

    Gouda and leek stuffed chicken breasts


    22 people made this

    About this recipe: A rich and elegant chicken dish that is perfect for a dinner party.

    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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