British · intermediate
British Stilton And Caramelized Leek Stuffed Chicken Breasts
Juicy pan-roasted chicken breasts stuffed with rich blue cheese and sweet leeks, finished with a glossy herb reduction.
- PREP TIME
- 20 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a skillet over medium-low heat, add sliced leeks and minced garlic, and cook for 8 minutes until soft and caramelized.
- 02
Remove leeks from heat, cool for 5 minutes, and stir in the crumbled stilton cheese.
- 03
Cut a deep horizontal pocket into the side of each chicken breast without slicing all the way through.
- 04
Stuff the leek and cheese mixture evenly into each pocket and secure the edges with wooden toothpicks.
- 05
Season the chicken exteriors with salt, pepper, and chopped rosemary.
- 06
Melt butter in a large skillet over medium-high heat and sear chicken for 4 minutes per side until golden.
- 07
Pour in chicken stock, lower heat, cover, and simmer for 10 minutes until chicken reaches an internal temperature of 74°C (165°F), then remove chicken and reduce sauce until glossy.
A LITTLE KITCHEN KNOW-HOW
Pan-Braising Stuffed Meats
Searing stuffed proteins for color before simmering gently in seasoned broth to cook through evenly.
Notes from the kitchen
- Secure the stuffed pocket securely with toothpicks to prevent cheese from leaking during searing.
- Let stuffed chicken rest for 5 minutes before slicing to keep meat tender.
- Original home-cooking adaptation inspired by British; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.