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Stuffed Chicken Breasts Recipe


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5 from 1 review

  • Author: Michelle Minnaar
  • Total Time: 1 hour 5 minutes
  • Yield: 4 portions 1x
  • Diet: Gluten Free

Description

Try these incredible moist stuffed chicken breasts. Glaze the stuffed chicken breasts with a creamy white wine sauce. Beautiful and zesty taste of lime in the background. Garnish with greens and add a side.


Ingredients

Units Scale
  • 4 large skinless boneless chicken breasts
  • 4 tablespoons butter, divided
  • 2 cups leeks, finely sliced
  • 1/4 cup soft goat cheese
  • 1/4 cup sun-dried tomatoes, finely chopped
  • salt and pepper, to taste
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream

Instructions

  1. Prepare the Chicken: Preheat your oven to 375°F (190°C).
  2. Cut a deep pocket into the thickest part of each chicken breast. Set aside.
  3. Cook the Leeks: In a large skillet, melt 2 tablespoons of butter over medium heat.
  4. Add the sliced leeks and cook until they are very soft, about 10-12 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from the pan and allow to cool slightly.
  5. Mix with Goat Cheese and Sun-Dried Tomatoes: Once the leeks have cooled slightly, mix them with ¼ cup of soft goat cheese and ¼ cup of finely chopped sun-dried tomatoes until well combined. The goat cheese will help bind the leeks and sun-dried tomatoes, making the stuffing more stable.
  6. Stuff the Chicken: Divide the leek, goat cheese, and sun-dried tomato mixture among the chicken breasts, stuffing it into the pockets. If needed, secure the openings with toothpicks.
  7. Sear the Chicken: In the same skillet, melt the remaining 2 tablespoons of butter over medium-high heat.
  8. Add the stuffed chicken breasts and sear them on both sides until golden brown, about 3-4 minutes per side.
  9. Bake the Chicken: Transfer the seared chicken breasts to a baking dish.
  10. Place the dish in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
  11. Make the Sauce: While the chicken bakes, use the same skillet (without cleaning it) to make the sauce. Place the skillet back on the stove over medium heat.
  12. Add the wine (or additional chicken stock) and ½ cup of chicken stock to the pan, scraping up any browned bits from the bottom. Let it simmer until the liquid is reduced by half.
  13. Stir in the heavy cream and continue to simmer until the sauce thickens slightly, about 3-5 minutes. Season with salt and pepper to taste.
  14. Serve: Once the chicken is done, remove the toothpicks and slice if desired.
  15. Pour the creamy sauce over the chicken before serving.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: French

Nutrition

  • Serving Size:
  • Calories: 640
  • Sugar: 4.1 g
  • Sodium: 324.1 mg
  • Fat: 31 g
  • Saturated Fat: 16.7 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 13.1 g
  • Fiber: 1.5 g
  • Protein: 69.3 g
  • Cholesterol: 260.7 mg