Other Recipes

Black Pudding Stuffed Chicken With Cheesy Leeks

Black Pudding Stuffed Chicken With Cheesy Leeks, a mouthwatering, comforting and simple supper that you’re guaranteed to love!

black pudding stuffed chicken with cheesy leeks www.insidetherustickitchen.com

How are you all this week? Sorry this post is a few days late, it’s been a very hectic, busy and stressful last week but it’s here and it’s a good one 🙂

Today’s recipe, Black Pudding Stuffed Chicken With Cheesy Leeks is one of my favourite meals at the moment, I mean I’ve made this three times in the last week and a half, I just can’t get enough.

Whenever I have family visiting from Scotland they always bring me at least two things; cheddar cheese (extra mature) and black pudding. Two things that I can’t get over here in Italy although proper cheddar cheese (processed cheese slices calling itself cheddar doesn’t count) is starting to make an appearance.

black pudding stuffed chicken with cheesy leeks www.insidetherustickitchen.com

Black pudding however is still a no no, so I’m always very happy to get my hands on some when I can. In Scotland black pudding is normally used as a breakfast food, included as one of the many ingredients in a traditional fry up lathered in HP Sauce, not eaten everyday I might add.

However there are also many more “gourmet” ways of using black pudding that you can experience in a lot of the great restaurants in Scotland like serving it with scallops (delish) in stews, made into sauces and stuffing various meat and fish like I have with this recipe. It’s so rich and delicious and packed full of warming spices.

The black pudding stuffed chicken breasts are then wrapped in beautiful strips of Prosciutto Crudo giving the chicken an even more mouth watering flavour and lovely saltiness.

And the cheesy leeks….oh those cheesy leeks 🙂

black pudding stuffed chicken with cheesy leeks www.insidetherustickitchen.com

I make a cheesy bechamel sauce using fontal cheese and nutmeg (you can also use gruyere) then lightly fry the leeks until soft. They are added to the silky smooth cheesy goodness and they’re ready to go. Poured over the juicy, delicious chicken breasts and served with creamy, fluffy mashed potatoes.

Now that is one AMAZING meal right there!

Have you tried this recipe? Then let me know how you got on in the comments below, I love hearing from you. You can also follow me on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to 🙂

SAVE FOR LATER

black-pudding-stuffed-chicken-breasts-with-cheesy-leeks-www-insidetherustickitchen-com

I make a cheesy bechamel sauce using fontal cheese and nutmeg (you can also use gruyere) then lightly fry the leeks until soft. They are added to the silky smooth cheesy goodness and they're ready to go. Poured over the juicy, delicious chicken breasts and served with creamy, fluffy mashed potatoes. Now that is one AMAZING meal right there!
Print Pin
5 from 1 vote

Black Pudding Stuffed Chicken with Cheesy Leeks

Black Pudding Stuffed Chicken With Cheesy Leeks, a mouthwatering, comforting and simple supper that you're guaranteed to love!
Course Main Course
Cuisine British
Keyword Black Pudding Stuffed Chicken, Stuffed Chicken
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 540kcal
Author Emily Kemp

Ingredients

  • 4 chicken breasts
  • 200 g prosciutto crudo
  • 120 g black pudding
  • 1 large leek or 2 small
  • 300 ml Milk
  • 25 g Flour
  • 30 g Butter
  • 90 g Fontal cheese
  • 2 tbsp olive oil

Instructions

  • Pre heat the oven to 180°C.
  • Cut a slice in the side of each chicken breast and stuff with equal amounts of black pudding.
  • Lay about 3 slices of prosciutto out on a board. Place one chicken breast upside down in the middle of the prosciutto slices and wrap them around the chicken breast tightly. Repeat with the rest of the chicken breasts.
  • Place 1 tbsp of olive oil in a pan and brown the chicken breasts on each side for 1-2 minutes until the proscuitto is sealed.
  • Place the chicken on a baking tray and cover with tin foil. Bake for 20 minutes then remove the foil and bake for a further 10-15 minutes until the chicken is cooked all the way through.
  • Once the chicken breasts are in the oven start preparing the leeks. Roughly chop the leek and add to a frying pan with 1 tbsp of olive oil, sauté the leeks until soft then set aside.
  • When the chicken is almost done start preparing the cheesy sauce. Add the butter to a medium sized saucepan until melted then add the flour. Stir the flour/butter mixture for about 30 seconds (it should be a thick paste).
  • Add the milk a little at a time until it has thickened then add the cheese, nutmeg, salt and pepper. Take off the heat and stir until the cheese has melted. If it's too thick add a little more milk and return to the heat for a second until warmed through. Add the cooked leeks to the sauce and stir.
  • Serve the chicken breasts with mashed or roast potatoes and pour over the cheesy leek sauce.

Notes

serve with mashed potatoes

Nutrition

Nutrition Facts
Black Pudding Stuffed Chicken with Cheesy Leeks
Amount Per Serving
Calories 540
* Percent Daily Values are based on a 2000 calorie diet.
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

Newsletter

11 Comments

  • Reply
    Laura
    September 8, 2017 at 1:12 pm

    Those cheesy leek omg best thing ever!

  • Reply
    Elizabeth @ SugarHero.com
    November 23, 2016 at 11:19 pm

    I know just the feeling you mean, of missing foods from home that you can’t get where you live! It’s funny how certain dishes can seem like such a lifeline to home and family. So glad that you have a source for cheese and black pudding–this sounds fantastic!

  • Reply
    Bintu - Recipes From A Pantry
    November 23, 2016 at 10:24 pm

    This looks like restaurant quality food. I bet these chicken breasts are so tasty

  • Reply
    Luci
    November 23, 2016 at 10:22 pm

    Oh cheesy leeks <3 Great idea! I love making a cheese-style sauce to pair with leeks at home too 🙂
    There's a local baker where I used to live who would occasionally make fresh bread with black pudding in it – I tried it before I gave up meat etc and I have to say, a little strange but very good!

  • Reply
    Tara
    November 23, 2016 at 10:19 pm

    Ooh, leeks are a favorite of mine and this sounds incredible! Such a wonderful comfort food. I have actually not tried black pudding yet. Will have to see if I can locate it here.

  • Reply
    michele
    November 23, 2016 at 10:11 pm

    This sounds so interesting, and your pics of the food are exquisite! They look “iron” chef like presentations! Love it!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
    shares