Leek stuffed chicken breasts
20
55
4
No
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 (4 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
Preparation
Side-by-side mode
- 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 the chicken and bake for about 45 minutes or until the desired doneness. Serve with rice and drizzle with juices.
