Chicken Breast Wrapped in Bacon With a Leek Stuffing
A community recipe by viking82Not tested or verified by Nigella.com
Introduction
This is a succulent chicken breast stuffed with leeks and wrapped in bacon and cooking in a cheese sauce. Perfect for a romantic meal for two (half the recipe) or for a dinner party when you are cooking to impress.
I feel that it goes well on a bed of steamed green beans. 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. Perfect for a romantic meal for two (half the recipe) or for a dinner party when you are cooking to impress.
I feel that it goes well on a bed of steamed green beans. 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.
Ingredients
Serves: 4
For the Stuffing
- 1 medium leek
- 50 grams unsalted butter
- 200 grams breadcrumbs
- 1 tablespoon oil
For the Cheese Sauce
- 15 grams unsalted butter
- 15 grams plain flour
- 450 millilitres milk
- 1 teaspoon English mustard
- 60 grams Cheddar cheese
For the Chicken
- 4 chicken breasts
- 12 rashers streaky bacon
For the Stuffing
- 1 medium leek
- 1¾ ounces unsalted butter
- 7 ounces breadcrumbs
- 1 tablespoon oil
For the Cheese Sauce
- ½ ounce unsalted butter
- ½ ounce all-purpose flour
- 16 fluid ounces milk
- 1 teaspoon English mustard
- 2⅛ ounces Cheddar cheese
For the Chicken
- 4 chicken breasts
- 12 rashers bacon
Method
Chicken Breast Wrapped in Bacon With a Leek Stuffing is a community recipe submitted by viking82 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Preheat oven to gas mark 4/180°C/350°F.
- Finely chop the leek, melt the oil and unsalted butter together over a medium flame in a pan. Once melted add the chopped leek and cook till soft. Take off the flame and add the breadcrumbs, give it a good stir so that all the breadcrumbs are fully mixed into the leeks. Then leave to one side.
- In another pan start to make the cheese sauce, melt the butter and then add the flour and cook for one minute. Take off the heat add the mustard (this will help improve colour and taste) and then slowly start to beat in the milk to get a smooth sauce. Return pan to the flame and bring to boil, while constantly stirring. Once it has started to boil the lower the heat and leave to simmer for a few minutes. Take off the heat and stir in the cheese (do not re-boil).
- Get a sharp small knife and cut along side of chicken breast, cut as deep as you can to make a pocket in breast. Then add the leek stuffing, making sure you fully fill the breast but be careful not to overfill as you don’t the stuffing to come out during cooking. Then wrap each chicken breast in streaky streaky bacon (I find that 3 rashers will fully a chicken breast) and add to a deep sided ovenproof dish. When all the chicken breast are fully wrapped in streaky bacon and sitting in the dish. Spoon a bit of the cheese sauce over the streaky bacon wrapped chicken (some cheese sauce should be left in the pan, so just pour this into the dish which should cover the bottom of the dish). Place in oven and cook for 40-45 minutes.
- I recommend serving on a bed of steamed green beans. Feel free to add the remaining cheese sauce in the dish over the chicken and beans if you wish.
- Preheat oven to gas mark 4/180°C/350°F.
- Finely chop the leek, melt the oil and unsalted butter together over a medium flame in a pan. Once melted add the chopped leek and cook till soft. Take off the flame and add the breadcrumbs, give it a good stir so that all the breadcrumbs are fully mixed into the leeks. Then leave to one side.
- In another pan start to make the cheese sauce, melt the butter and then add the flour and cook for one minute. Take off the heat add the mustard (this will help improve colour and taste) and then slowly start to beat in the milk to get a smooth sauce. Return pan to the flame and bring to boil, while constantly stirring. Once it has started to boil the lower the heat and leave to simmer for a few minutes. Take off the heat and stir in the cheese (do not re-boil).
- Get a sharp small knife and cut along side of chicken breast, cut as deep as you can to make a pocket in breast. Then add the leek stuffing, making sure you fully fill the breast but be careful not to overfill as you don’t the stuffing to come out during cooking. Then wrap each chicken breast in bacon (I find that 3 rashers will fully a chicken breast) and add to a deep sided ovenproof dish. When all the chicken breast are fully wrapped in bacon and sitting in the dish. Spoon a bit of the cheese sauce over the bacon wrapped chicken (some cheese sauce should be left in the pan, so just pour this into the dish which should cover the bottom of the dish). Place in oven and cook for 40-45 minutes.
- I recommend serving on a bed of steamed green beans. Feel free to add the remaining cheese sauce in the dish over the chicken and beans if you wish.
Additional Information
* If you don’t like the cheese sauce try using a tin of chopped tomatoes instead.
* If you don’t like the cheese sauce try using a tin of chopped tomatoes instead.
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What 1 Other has said
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Posted by apratcher on 19th March 2014
Show more commentsDelicious recipe! I tried it tonight and here are some comments: 1. I'd recommend to add perhaps 50 gr less of breadcrumbs to the filling. 2. Don't just buy a pint of milk, buy a 1lt because you'll need it for later to make the sauce a bit smoother. 3. I used cornflour instead of plain flour and the result was the same, perhaps not in texture but yes in taste. 4. I decided not only to use green beans but also mangetout and it was a nice combination. My mother-in-law was very impressed so I guess I passed the test. Definitely keeping it for future reference.