Poultry rolls with melting leeks

Author: Les Cultures de chez nous
Roulés de volaille au fondant de poireaux
Preparation 10
Baking 45
Portions 4
Freezing No


  • 4 large chicken breasts, opened butterfly style
  • 1 bag of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 Cortland apple, diced
  • 65 ml (1/4 cup) of unsalted pecans (lightly crushed)
  • 45 ml (3 tablespoons) of butter
  • 250 ml (1 cup) of 15% cooking cream
  • 250 ml (1 cup) of grated Swiss cheese
  • 15 ml (1 tablespoon) of flour
  • Salt and pepper, up to taste
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  • In a large pan, over medium heat, cook leeks in butter for about 5 minutes. Add apple pieces and pecans, and continue cooking for a few minutes. Sprinkle with flour and mix. Add the cream and the cheese. Reduce heat and allow it to thicken until it becomes a smooth dip. Set aside.
  • Distribute chicken breasts among 4 large squares of aluminum foil.
  • Place 2 to 3 tablespoons of cheese leeks fondue on each breast.
  • Salt and pepper up to taste.
  • Roll the chicken breasts on themselves with aluminum foil.
  • Form into airtight rolls.
  • Bake in a preheated oven for 30 to 40 minutes at 375°F (190°C).
  • Unwrap, be careful not to burn yourself, and enjoy.

Chef's notes