Roasted Chicken Breasts with Smoked Gouda and Leeks Roasted Chicken Breasts with Smoked Gouda and Leeks

Author: Canadian Living

Chicken breasts are so easy to prepare that any variation of this elegant entrée can be ready in just 30 minutes.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2003


  • 6 boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Smoked Gouda and Leek Filling:
  • 1 tablespoon butter
  • 1 leek thinly sliced (white and light green parts only)
  • 1/2 teaspoon dried thyme
  • 1 cup shredded smoked Gouda cheese
  • 1 cup shredded Gruyère cheese
  • 2 tablespoons chopped drained sun-dried tomatoes in oil
  • 2 tablespoons chopped fresh parsley


Smoked Gouda and Leek Filling: In large ovenproof nonstick skillet, melt butter over medium heat; cook leek and thyme, stirring occasionally, until softened, about 3 minutes. Transfer to bowl; mix in cheese, tomatoes and parsley.

With sharp knife held horizontally and starting from curved side, cut chicken in half almost but not all the way through; open like book. Spoon scant 2 tbsp (25 mL) filling over 1 side, leaving 1/2-inch (1 cm) border uncovered. Fold uncovered side over; secure edge with 2 toothpicks.

In small bowl, combine oil, salt and pepper; brush all over chicken. In same skillet, brown chicken over medium-high heat. Bake in 425°F (220°C) oven until no longer pink inside, 15 minutes. Remove toothpicks; cut each diagonally into 6 slices.

Nutritional facts <b>Per serving:</b> about

  • Sodium 368 mg
  • Protein 44 g
  • Calories 303.0
  • Total fat 12 g
  • Cholesterol 127 mg
  • Saturated fat 5 g
  • Total carbohydrate 2 g


  • Iron 8.0
  • Folate 7.0
  • Calcium 14.0
  • Vitamin A 7.0
  • Vitamin C 7.0
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Roasted Chicken Breasts with Smoked Gouda and Leeks