Smoked Gouda and Leek Chicken Recipe - Allrecipes.com
Smoked Gouda and Leek Chicken Recipe
  • READY IN 1 hr

Smoked Gouda and Leek Chicken

Recipe by  

"A rich and elegant entree that is perfect for a dinner party."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Melt the butter in a skillet over medium heat. Cook the leek and garlic in the melted butter until the leek softens and the garlic turns translucent, about 5 minutes. Remove the skillet from the heat and stir in the Gouda until melted. Divide the cheese mixture among the chicken breasts; roll the chicken around the filling. Wrap each chicken breast with a slice of prosciutto, and secure with toothpicks. Place seam side down on the prepared baking sheet.
  3. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the oven and allow to rest 5 minutes before slicing and serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 28, 2009

this is really good....I had some pancetta left over that worked great.

 
Most Helpful Critical Review
Jul 29, 2009

This was ok. It would have been much better if the chicken was seasoned. I think marinating the chicken would have added more flavor to the recipe. The chicken was flavorless, the filling was good. FYI - I did not add the gouda to the frying pan to melt it. I had very thinly sliced gouda that put directly on the chicken. I then put the cooked leeks on the gouda and rolled it. Then rolled it in the ham. The filling came out fine. It wasn't a messy, goopy mess this way. I'd make it again, but marinate the chicken first, or somehow season it.

 

12 Ratings

Jun 26, 2011

Took this recipe and used veal instead. When couldn't get our cured meat cut thinly enough so we wrapped the veal around meat, leaks and smoked gouda. Like others suggested we did not melt the gouda, it melted just fine in while the meat was cooking. Also before cooking sprinkled garlic powder, salt and pepper on outside of the meat to give more flavor.

 
Nov 19, 2009

This recipe wasn't inedible by a long shot but it was very dull. I'm not sure what adjustments could be made to the chicken--I covered mine front and back with black pepper for some umph due to other reviewer comments. That wasn't enough, anyway. Smoked gouda is also strong enough that I really lost any other flavors that might have been in the filling. Neither did my gouda 'melt', exactly. I think the pan wasn't hot enough since I was aiming not to burn the garlic. Unfortunately, not something I'd do again.

 
Aug 03, 2009

This was great! Fresh leeks from the garden. I used a little fresh ground white pepper and salt for seasoning. We all loved it.

 
Jun 17, 2014

Nice recipe with a great presentation! I shredded the cheese and then wrapped the cheese and the cooked leeks with the prosciutto. I also ended up breading the chicken with panko. My family (4 hungry boys) all liked it!

 
Feb 07, 2013

Didn't have Gouda. Used Provolone. Still excellent.

 

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Nutrition

  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 26.3 g
  • 41%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 39.5 g
  • 79%
  • Sodium
  • 703 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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