Comments on: Leek-Stuffed Chicken Breast with a Creamy White Wine Sauce

By: Renil M. George

Renil M. George — Thu, 21 Sep 2017 12:02:26 +0000

thank you for made all the recipe so easy for us, its healthy too.

By: Alana

Alana — Fri, 02 Dec 2011 11:15:09 +0000

I'm wondering about adapting this for some rainbow trout I have. Obviously wouldn't be able to stuff them but put the leeks in the sauce maybe, hmm...

By: richard morgan

richard morgan — Fri, 22 Apr 2011 09:37:37 +0000

In reply to Matt. We wrapped our stuffed breasts in panchetta then tied them up with string. suitable for cooking, not plastic etc. Blew our minds the taste and flavours.

By: Matt

Matt — Fri, 13 Feb 2009 15:57:00 +0000

Thankyou for your help:)

By: Michelle

Michelle — Wed, 11 Feb 2009 21:49:22 +0000

Matt, it is a slightly tricky thing to do but here is a video link that will give you some idea:

http://www.wonderhowto.com/how-to/video/how-to-stuff-a-chicken-breast-used-in-taste-of-home-magazine-238591/

Hope that helped!

By: Matt

Matt — Wed, 11 Feb 2009 19:08:09 +0000

I am not sure how you secure the leeks?It says with cocktails stickis but cant work out how these would keep them in?Please help

By: Michelle

Michelle — Wed, 14 Jan 2009 12:18:19 +0000

Charlotte, I'm sorry to tell you that I made a mistake by leaving that note in the recipe. I used another recipe as the template for this one.

With that being said, if you leave out the wine and lime juice and zest, and add the gorgonzola at the end I think the sauce will work.

By: Charlotte

Charlotte — Wed, 14 Jan 2009 11:40:27 +0000

Seth, you add the wine with the stock (see '6')

Im intrigued by the note about Gorgonzola... when can this be added!?

Thanks!

By: Seth

Seth — Tue, 17 Jun 2008 15:28:49 +0000

Um, when do you add the wine? It's on the indredient list and in the name but not anywhere in the actual recipe.

By: Jeanne

Jeanne — Thu, 12 Jun 2008 11:15:28 +0000

I always think stuffed chicken breasts offer one of the better impact-to-effort ratios around. Yes, they are a bit of a fiddle, but it you choose a filling that doesn't need cooking, that cuts out one step - I usually use diced spring onions, tomato paste and feta mashed together.

That said, my chicken breasts NEVER come out looking this drop-dead gorgeous!! Absolutely perfect 🙂