Leek-Stuffed Chicken Breasts with a Creamy White Wine Sauce
As much as these chicken rolls were a joy to eat, it is a bit tedious to make, so reserve this recipe for when you want to impress your guess (not without practising first though!). One thing I love about the internet is that it is so easy to obtain information. A quick search on YouTube yielded some good videos on stuffed chicken breasts and gives you a better idea of how to go about. As a bonus, you can check out the Related Videos panel and watch how a mouse ends up in a woman’s bra, why you would want breast implants and some suckling babies. Great, huh?
Leek-Stuffed Chicken Breasts with a Creamy White Wine Sauce
Serves 4
Preparation: 30 mins – Cooking: 1 hour
Preparation: 30 mins – Cooking: 1 hour
Ingredients
- 4 large skinless boneless chicken breasts or chicken suprêmes
- 55g (2 oz) butter
- 300g finely sliced leeks
- 5ml (1 tsp) grated lime zest
- salt and pepper
- 120ml (4 fl oz) white wine
- 120ml (4 fl oz) chicken stock
- 120ml (4fl oz) double (heavy) cream
- 15ml (1 tbsp) lime juice
Method
- Cut horizontally into the thickest part of each breast to make a deep, wide pocket. Take care not to cut all the way through. Set the chicken breast aside.
- Melt half the butter in a large heavy frying pan over low heat. Add the leeks and lime zest and cook, stirring occasionally, for 15-20 minutes or until the leeks are very soft but not coloured.
- Turn the leeks into a bowl and season with salt and pepper. Leave to cool. Clean the frying pan.
- Divide the leeks among the chicken breasts, packing the pockets full. Secure the openings with wooden cocktail sticks.
- Melt the remaining butter in the frying pan over moderately high heat. Add the stuffed breasts and brown lightly on both sides.
- Add the wine and stock and bring to the boil. Cover and simmer for about 10 minutes or until the chicken is cooked through. Turn the breasts over halfway through the cooking.
- With a slotted spatula, remove the breasts from the pan and keep warm. Boil the cooking liquid until it is reduced by half.
- Stir the cream into the cooking liquid and boil until reduced by about half again. Stir in the lime juice and season with salt and pepper.
- Remove the cocktail sticks from the breasts. Cut each breast on the diagonal into 1cm (½ inch) slices. Pour the sauce over them and serve.
Serving Suggestion
- Serve with mash or boiled new potatoes on the side with steamed vegetables.
Looks good and delicious! Bet this would taste great with rice too
by A scientist in the kitchen
on 02. Jun, 2008
I love stuffed chicken breasts and this is an interesting choice of flavors, Michelle!
you tube is great, I agree.
by Patricia Scarpin
on 03. Jun, 2008
My wife once had a mouse lost in her brassiere for several hours. It was in there so long it was sending out for Chinese food. Thankfully, a well-positioned smear of cheez whiz finally lured it out.
My wife has reluctantly taken a leave of absence from managing her Handi House franchises so she has a lot more free time on her hands.
She is a gourmet cook and this recipe looks like just the ticket for her to while away an afternoon.
Thanks!
by DocChuck
on 03. Jun, 2008
The may have been a b*tch to cook, but damn they looks lovely!
by We Are Never Full
on 09. Jun, 2008
I always think stuffed chicken breasts offer one of the better impact-to-effort ratios around. Yes, they are a bit of a fiddle, but it you choose a filling that doesn’t need cooking, that cuts out one step – I usually use diced spring onions, tomato paste and feta mashed together.
That said, my chicken breasts NEVER come out looking this drop-dead gorgeous!! Absolutely perfect
by Jeanne
on 12. Jun, 2008
Um, when do you add the wine? It’s on the indredient list and in the name but not anywhere in the actual recipe.
by Seth
on 17. Jun, 2008
[...] Eating, Baked Pasta with Sausages, Tomatoes and Cheese from The Goddess’s Kitchen, Leek-Stuffed Chicken Breasts with a Creamy White Wine Sauce from Greedy Gourmet, Chorizo with Beans from Green Leanings, Cajun Crab Cakes and Cajun [...]
by Columbus Foodie » Blog Archive » June 2008 Roundup
on 09. Jul, 2008
Seth, you add the wine with the stock (see ’6′)
Im intrigued by the note about Gorgonzola… when can this be added!?
Thanks!
by Charlotte
on 14. Jan, 2009
Charlotte, I’m sorry to tell you that I made a mistake by leaving that note in the recipe. I used another recipe as the template for this one.
With that being said, if you leave out the wine and lime juice and zest, and add the gorgonzola at the end I think the sauce will work.
by Michelle
on 14. Jan, 2009
I am not sure how you secure the leeks?It says with cocktails stickis but cant work out how these would keep them in?Please help
by Matt
on 11. Feb, 2009
Matt, it is a slightly tricky thing to do but here is a video link that will give you some idea:
http://www.wonderhowto.com/how-to/video/how-to-stuff-a-chicken-breast-used-in-taste-of-home-magazine-238591/
Hope that helped!
by Michelle
on 11. Feb, 2009
Thankyou for your help:)
by Matt
on 13. Feb, 2009
[...] by Marit &emdash; märts 10, 2009 No vaadake vaid seda täidetud kanafileed. On ju isuäratav? Teeb kõhu tühjaks? Enesele üllatuseks avastasin, et [...]
by Porruga täidetud kanafilee « hea toit
on 20. Mar, 2009
[...] by Marit on March 10, 2009 Have a look at these stuffed chicken breasts. Boy, do they look stunningly delicious or not? I tried them as well. The [...]
by Stuffed chicken breasts « tasty food
on 20. Mar, 2009