Stuffed Chicken Breast

Tutorial

Succulent wrapped chicken breasts stuffed with leeks and creamy camembert is sure to become a family favourite! Head Chef Gary to guide you though making this comforting dish which can be enjoyed with a variety of sides. You may buy all the ingredients needed for this dish in the form of our recipe bag. To order call the helpline on 01491570500 or place your order using our interactive booking form.

Recipe

Recipe Bag: £16

Ingredients

2 chicken breasts
4 back bacon rashers
200g leeks
60g camembert 
400g new potato
100g butter

Method

Preparation time approx. 30-40 mins. Cooking time approx. 25-30 mins. Serves 2.

1. Slice leeks and wash thoroughly. Place in a pan with a knob of butter and cook slowly until nice and soft. Put to one side, or in the fridge until ready to use. 
2. Cut the potatoes in half. Place in a pan of salted boiling water for 8-10 minutes until just cooked. Strain, and leave warm. 
3. Make a shallow incision down the centre of each chicken breast and out towards both sides, or a hole big enough for two tablespoons of the leeks and the Camembert.
4. Place the cooked leeks and a piece of the Camembert sparingly inside of the chicken breast. Lay on top of two rashers of back bacon. Wrap as tightly as possible - secure with a toothpick if you have any to hand.
5. Place in a preheated oven on a non stick oven tray or lined with greaseproof paper at 180 degrees for 25-30 minutes. 
6. Once the chicken is cooked and starting to colour on the outside, allow to cool slightly before slicing. 
7. With the cooked potatoes, break down into a pan with some butter, salt and pepper and maybe some grain mustard or herbs to taste.
8. Serve with veg of your choice or salad.

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