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Leeks
Leek stuffed chicken breasts
Author:
Les Cultures de chez nous
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Preparation
20
Baking
55
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Leek stuffed chicken breasts
From
Oct 24
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Jan 01
Preparation
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
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