Tested till perfect Leek and Blue Cheese Chicken Breasts
Leek and Blue Cheese Chicken Breasts
Photography by Matthew Kimura

Leek and Blue Cheese Chicken Breasts

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4boneless chicken breastboneless chicken breasts
  • 4 tsp 4tspextra-virgin olive oil
  • 1/2 tsp 1/2tspchopped fresh thyme
  • 1 pinch 1pinchsalt
  • 1 tbsp 1tbspbutter
  • 2 cups 2cupsthinky sliced leekleeks, (white and light green parts only)
  • 1 pinch 1pinchsalt
  • 1/4 cup 1/4cupdry sherry, (or chicken stock)
  • 1/3 cup 1/3cupcrumbled blue cheese
  • 1 tsp 1tspall-purpose flour
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Stuffing: In skillet, melt butter over medium-low heat; fry leeks and salt, stirring often, until softened, about 8 minutes.

Add sherry; cook over medium-high heat just until evaporated, about 2 minutes. Scrape into bowl and let cool. Stir in Gorgonzola cheese.

With knife held horizontally and starting at curved side, cut chicken in half almost but not all the way through; open like book. Spread one-quarter of the stuffing evenly over 1 side of each breast, leaving 1/2-inch (1 cm) border uncovered. Sprinkle flour over each bottom border; close breast, pressing edge to seal. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)

Place chicken , skin side up, on foil-lined rimmed baking sheet. In small bowl, combine oil, thyme, salt and pepper; brush over chicken.

Roast in 400∞F (200∞C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until skin is crisp and golden brown, about 2 minutes.

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