Smoked Gouda and Leek Chicken

Smoked Gouda and Leek Chicken

11
PUFF3978 0

"A rich and elegant entree that is perfect for a dinner party."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 419 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

Most helpful critical review

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 go...

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 go...

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

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 g...

Made this and it came out very good. It wasn't very difficult, is pretty healthy, and is kind of "fancy." The only thing I will do differently next time is to make double the "stuffing." Maybe m...

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...

We really enjoyed this recipe! I flattened out the chicken breasts first to help with the stuffing and did not melt the cheese in the pan as directed. I just laid a slice of cheese (Gouda) on ...

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

I made this recipe exactly as instructed and it was amazing! I served it with almond-garlic asparagus.

This was great! I used asparagus instead of leeks though. Highly recommend