Chicken Breast Filled with Leek

All the preparation is done early so cooking is a breeze which makes this perfect for when you have guests or a dinner party.

Serves: 4 Prep: Cook:
Print recipe


  • ¼ cup Water
  • 120 g Butter
  • 2-3 leeks, cleaned and sliced
  • 4 chicken breasts, skinless
  • Sea Salt and freshly ground black pepper
  • 2 cups of soft breadcrumbs
  • 8 slices of prosciutto (2-3 per breast)
  • 2 tbsp olive oil

Cooking Method:

  1. Place the water and the butter into a pan, bring to a simmer then add the leeks. Season with salt and freshly ground black pepper and gently cook for 5 minutes until the leeks have softened. Place into a mixing bowl, cool slightly then add the remaining butter and the breadcrumbs and mix well.
  2. Cut a pocket in the thick part of the chicken breast, fill with ½ cup of the leek stuffing. Secure the filling, by wrapping the whole breasts with 2-3 slices of prosciutto. Gently fry in olive oil for 4 minutes on each side until golden, then place into a pre heated oven at 180°C for 15-20 minutes. Remove and allow to rest for 5 minutes before serving.
Print recipe