Chicken stuffed with leeks & mushroom gravy. Roll up and secure with toothpicks. In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. The Bacon, Chicken and Leek stuffing is just oozing with flavor and the little bit of cheese sauce on top just traps all the natural juices inside the chicken.
Turn the leeks into a bowl and season with salt and pepper. The black pudding stuffed chicken breasts are then wrapped in beautiful strips of Prosciutto Crudo giving the chicken an even more mouth watering flavour and lovely saltiness. Really nice, but needs plenty of seasoning but hard to go wrong with those, (classic,) ingredients, I didn't add garlic but might well have done without harming the recipe. You can cook Chicken stuffed with leeks & mushroom gravy using 10 ingredients and 12 steps. Here is how you cook that.
Ingredients of Chicken stuffed with leeks & mushroom gravy
- You need 2 of Leeks (white & light green part only).
- It’s 2 of garlic cloves chopped.
- Prepare 4 of boneless skinless chicken breast.
- It’s 2 of cups white button mushrooms sliced.
- You need 2 of cups chicken stock or broth.
- It’s 4 of tablespoons of butter.
- You need 4 of tablespoons of canola oil.
- It’s 1 of tablespoon of sherry wine vinegar.
- Prepare 1 of salt & fresh ground pepper.
- Prepare 1 tbsp of of flour.
Add the wine and let it reduce down by half and then add the lemon zest, thyme, mustard, chicken stock and cream. If using skinless chicken, turn pieces in the sauce a few times while cooking to keep it moist). Chicken stuffed with leeks & mushroom gravy. Rinse the chicken breasts, pat dry, slit a pocket on the longer side, and season inside and out with salt and pepper.
Chicken stuffed with leeks & mushroom gravy instructions
- Heat your oven to 275°F Fahrenheit.
- Cut the leeks into thin strips about 2 inches long. Rinse them in cold water to remove any dirt..
- Add 2 tablespoons of butter to a frying pan on medium heat and saute the leeks until soft. 3 to 4 min. And remove to a plate to cool..
- With a small knife slice a pocket lengthwise on each chicken breast and season with salt & pepper inside and outside of the breast.
- Stuff each breast with a 1/4 of the leeks.
- Heat canola oil in a saute pan over medium heat until hot and add chicken. Cook on each side until browned and cook to an internal temp of 165°F Fahrenheit.
- Remve chicken from the pan and keep warm in the oven while making the sauce.
- Melt 2 tablespoon of butter in the pan and add the mushrooms and garlic..
- Saute mushrooms until golden brown. Add sherry vinegar & cook for 2 minutes. Sprinkle with flour.
- Cook the mushrooms for 3min more and whisk in chicken stock. Cook stirring occasionally until sauce thickens about 5 minutes.
- Remove chicken from the oven place on a plate or serving dish and top with mushroom gravy.
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Rinse the leeks, trim ends and cut Heat the remaining clarified butter in another pan and braise the leeks in it. Prepare ingredients: amount of leeks depends on their size as well as. Put the chicken in a snug-fitting roasting tin, smear the skin with oil and season. Herbed Stuffed Chicken Breasts: Leeks, rosemary, and thyme with some Dijon mustard for flavouring. Anything with leeks is good in my books!
