Stuffed Chicken Breasts with Leeks & Gorgonzola

I am about to state a fact that many of you who read this blog may have concluded on your own. I cannot photograph food. Yes, I can point the camera in the general direction of my subject and even manage to push the button. I just can’t produce those small works of art that you will find on so many other blogs out there. If you go here, here, here, here, here and most decidedly here, you will see what I mean.

Worse than my poorly lit, slightly fuzzy efforts are the nights where I sit down to a great meal and realize that my camera is resting peacefully in its case, unbothered by my exploits in the kitchen. To be honest, there are some fantastic dishes that have gone unposted as I didn’t have time/completely forgot to document them visually. For example, the Chicken Masala with Cucumber Raita and Roasted Carrots with Cumin Seeds we had on Saturday was truly great. The Braised Fennel in Cream from last week was a hit.  The Bolognese Sauce on Sunday was one of my best.

So…new policy. Photos or not, here I come.

A photo that has nothing to do with leeks or gorgonzola!

Stuffed Chicken Breasts with Leeks & Gorgonzola
adapted from Canadian Living

  • 4 chicken boneless chicken breasts (with or without skin…your preference)
  • olive oil
  • 2 medium leeks, white & light green parts, washed and chopped into half moons
  • 1/4 c. cooking sherry (or you can substitute chicken stock or even white wine)
  • 1/4 crumbled gorgonzola TIP: put this in the freezer when you get home, it is easier to crumble when it is really cold.
  • 1 heaping Tbsp of fresh thyme or 1 tsp. dried thyme
  • coarse salt and pepper

1) Preheat your oven to 375 degrees.

2) Lay your chicken breast, skin side up (if you’ve got it). Now, cut a deep pocket into the side of your chicken breast. Go as close to the edges as you dare, but try really hard not to cut through. This is where you will ultimately stuff the filling.

3) Drizzle a bit of olive oil on a plate big enough to hold your chicken breasts. Sprinkle a bit of coarse salt and fresh ground pepper over the olive oil. Place your chicken breasts on this plate, skin side up again and set them aside in the fridge until you are ready to stuff. Doing this will ensure that the bottom of your breast is seasoned and that it won’t stick to the pan.

4) Heat a large saute pan on medium heat and add a glug of olive oil. When it has heated up, add your leeks and sweat them for about 8 to 10 minutes, until they are softened. You do not want your leeks to brown so keep an eye on the heat and give them the occasional stir.

5) When you are satisfied with them, turn up the heat a notch and add the sherry. Cook for 2-3 minutes, until it is reduced by half. Set the pan aside and allow the leeks to cool.

6) When the leeks reach room temp, add the crumbled gorogonzola and give it all a good stir. The residual heat from the leeks should be enough to give this a really creamy texture. Now stuff this into the pockets in your chicken breasts, which you have retrieved from the fridge.

7) Mix the thyme with a bit of coarse salt and pepper and some olive oil. Brush this mess on top of the chicken breasts.

8) Now here’s where you have a few choices. The original recipe calls for these to be baked on a greased baking sheet for 20 – 25 minutes, which is great. I did mine in an oven-proof saute pan and here is why. When the breasts were done baking, I set them aside and added a bit of white wine, butter and thyme to the pan, reduced it over medium-high heat and voila, a quick sauce for the pasta I was serving.

Enjoy (and if you make this…take some photos and send them to me).


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