Black Pudding Stuffed Chicken with Cheesy Leeks

Name: Black Pudding Stuffed Chicken with Cheesy Leeks
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 people
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

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 people
Calories
540 kcal
Course
Main Course
Cuisine
British

Black Pudding Stuffed Chicken with Cheesy Leeks

Christopher House

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

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Ingredients

Servings

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

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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.