Leeks

Leek stuffed chicken breasts

Name: Leek stuffed chicken breasts
Prep time: 1 h 15 min
Cook time: 55 min
Yield: 4
Cuisine: Plats principaux
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

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Author: Les Cultures de chez nous

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Preparation 20

Baking 55

Portions 4

Freezing No

Budget

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 (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.