Leek and Gorgonzola Chicken Breasts Leek and Gorgonzola Chicken Breasts

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2008


  • 4 boneless chicken breasts
  • 4 teaspoons extra-virgin olive oil
  • 1/2 teaspoon chopped fresh thyme
  • 1 pinch each salt
  • 1 pinch each pepper
  • 1 tablespoon butter
  • 2 cups thinly sliced leeks (white and light green parts only)
  • 1 pinch salt
  • 1/4 cup dry sherry
  • 1/4 cup chicken stock
  • 1/3 cup crumbled gorgonzola cheese
  • 1 teaspoon all-purpose flour


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 facts Per serving without skin : about

  • Sodium 285 mg
  • Protein 30 g
  • Calories 301.0
  • Total fat 17 g
  • Cholesterol 107 mg
  • Saturated fat 6 g
  • Total carbohydrate 4 g


  • Iron 6.0
  • Folate 8.0
  • Calcium 8.0
  • Vitamin A 9.0
  • Vitamin C 2.0
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Leek and Gorgonzola Chicken Breasts