Leek stuffed chicken breasts

Author: Les Cultures de chez nous
Poitrines de poulet farcies aux poireaux
Preparation 20
Baking 55
Portions 4
Freezing No


  • 4 boneless, skinless chicken halves breasts, cut into small cubes
  • 1.5 L (6 cups) of fresh baby spinach
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 3 garlic cloves, minced
  • 60 ml (1/4 cup) of butter
  • 250 ml (1 cup) of ricotta cheese
  • 250 ml (1 cup) of chicken broth
  • 1 L (4 cups) of mushrooms, sliced
  • Salt and pepper, up to taste
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  • Preheat oven to 375°F (190°C).
  • On a cutting board, make a pocket into the chicken breast. To do so, use the tip of the knife to make a slit and avoid cutting through the breast to stuff it later. Reserve.
  • In a saucepan, sauté the spinach, leeks, and garlic in half of the butter for a few minutes. Remove the saucepan from heat and add the ricotta cheese. Mix well. Season with salt and pepper to taste.
  • Pour the chicken broth into an oven-proof dish.
  • Stuff the chicken breasts with the vegetables and cheese filling. Seal without pressing to prevent the filling from spilling out (it will remain visible).
  • Carefully place the stuffed chicken breasts in the baking dish.
  • In a pan, sauté the mushrooms in the remaining butter until they release their water and turn golden brown. Season with salt to taste.
  • Place the mushrooms on top of the chicken and bake for about 45 minutes or until the desired doneness. Serve with rice and drizzle with juices.

Chef's notes