Tested till perfect Leek and Gorgonzola Chicken Breasts

Leek and Gorgonzola Chicken Breasts

Gorgonzola is delightful but you can try another creamy blue-veined cheese, such as borgonzola or Cambazola.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

  • 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 1pincheach salt and pepper


  • 1 tbsp 1tbspbutter
  • 2 cups 2cupsthinly 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 gorgonzola 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.

Nutritional Information Per serving without skin : about

cal 301 pro 30g total fat 17g sat. fat 6g
carb 4g fibre 1g chol 107mg sodium 285mg

% RDI:

calcium 8 iron 6 vit A 9 vit C 2
folate 8
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