Chicken stuffed with leeks & mushroom gravy. Leek and Herb Stuffed Chicken You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. Really nice, but needs plenty of seasoning but hard to go wrong with those, (classic,) ingredients, I didn't add garlic but might well have done without harming the recipe. Transfer chicken breasts to a dinner plate and top each with a generous spoonful of the cooked leeks.

The Bacon, Chicken and Leek stuffing is just oozing with flavor and the little bit of cheese sauce on top just traps all the natural juices inside the chicken. This is a succulent chicken breast stuffed with leeks and wrapped in bacon and cooking in a cheese sauce. Turn the leeks into a bowl and season with salt and pepper. You can have Chicken stuffed with leeks & mushroom gravy using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chicken stuffed with leeks & mushroom gravy

You need 2 of Leeks (white & light green part only).
Prepare 2 of garlic cloves chopped.
You need 4 of boneless skinless chicken breast.
It's 2 of cups white button mushrooms sliced.
Prepare 2 of cups chicken stock or broth.
It's 4 of tablespoons of butter.
Prepare 4 of tablespoons of canola oil.
You need 1 of tablespoon of sherry wine vinegar.
It's 1 of salt & fresh ground pepper.
You need 1 tbsp of of flour.

Add the wine and let it reduce down by half and then add the lemon zest, thyme, mustard, chicken stock and cream. If using skinless chicken, turn pieces in the sauce a few times while cooking to keep it moist). Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the breast toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder.

Chicken stuffed with leeks & mushroom gravy step by step

Heat your oven to 275°F Fahrenheit.
Cut the leeks into thin strips about 2 inches long. Rinse them in cold water to remove any dirt..
Add 2 tablespoons of butter to a frying pan on medium heat and saute the leeks until soft. 3 to 4 min. And remove to a plate to cool..
With a small knife slice a pocket lengthwise on each chicken breast and season with salt & pepper inside and outside of the breast.
Stuff each breast with a 1/4 of the leeks.
Heat canola oil in a saute pan over medium heat until hot and add chicken. Cook on each side until browned and cook to an internal temp of 165°F Fahrenheit.
Remve chicken from the pan and keep warm in the oven while making the sauce.
Melt 2 tablespoon of butter in the pan and add the mushrooms and garlic..
Saute mushrooms until golden brown. Add sherry vinegar & cook for 2 minutes. Sprinkle with flour.
Cook the mushrooms for 3min more and whisk in chicken stock. Cook stirring occasionally until sauce thickens about 5 minutes.
Remove chicken from the oven place on a plate or serving dish and top with mushroom gravy.
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