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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!
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4.67 from 3 votes

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!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: British
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 tablespoon 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 tablespoon 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 tablespoon 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

Calories: 540kcal