Black Pudding Stuffed Chicken With Cheesy Leeks — a comforting, flavorful and simple supper you’re sure to love.
How are you this week? Apologies for the slight delay in posting — it’s been a hectic and stressful few days, but I’m excited to share this recipe now.
Black Pudding Stuffed Chicken With Cheesy Leeks is one of my current favourites. I’ve made it several times recently because it’s rich, satisfying and easy to prepare.
When family visit from Scotland they always bring me two essentials: extra mature cheddar and black pudding. Both are hard to find here in Italy. Proper cheddar is starting to appear more often, but authentic black pudding remains a rare treat, so I savour it whenever I get some.
In Scotland black pudding is commonly eaten at breakfast as part of a fry-up, often with HP sauce, but it’s far more versatile than that. In restaurants you’ll also find it paired with scallops, used in stews, turned into sauces, or used as a stuffing for meats and fish. Its rich flavour and warming spices make it a great stuffing ingredient, which is why it works so well inside chicken breasts.
The stuffed chicken breasts are wrapped with thin slices of prosciutto crudo. The prosciutto seals in the juices and adds a pleasant saltiness that complements the black pudding filling.
The cheesy leeks are a highlight. I make a silky bechamel-style cheese sauce using fontal (you can substitute gruyere), a pinch of nutmeg, and milk. The leeks are lightly sautéed until tender, then folded into the cheese sauce. The result is a creamy, aromatic topping that pairs perfectly with the juicy chicken and mashed potatoes.
Serve the chicken breasts with mashed or roast potatoes and spoon the cheesy leek sauce over the top — a truly satisfying meal.
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Black Pudding Stuffed Chicken with Cheesy Leeks
By Emily
10 mins
35 mins
45 mins
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 (or gruyere)
- 2 tbsp olive oil
Instructions
- Preheat the oven to 180°C.
- Cut a slit into the side of each chicken breast and stuff with equal amounts of black pudding.
- Arrange about three slices of prosciutto on a board. Place a stuffed chicken breast in the centre and wrap the prosciutto tightly around it. Repeat with remaining breasts.
- Heat 1 tbsp olive oil in a pan and brown the wrapped chicken on each side for 1–2 minutes to seal the prosciutto.
- Transfer the chicken to a baking tray, cover with foil and bake for 20 minutes. Remove the foil and bake a further 10–15 minutes until cooked through.
- While the chicken bakes, roughly chop the leek and sauté with 1 tbsp olive oil until soft. Set aside.
- To make the cheese sauce: melt the butter in a saucepan, add the flour and stir for about 30 seconds to form a paste. Gradually add the milk, stirring until the sauce thickens.
- Remove from heat, stir in the grated cheese, a pinch of nutmeg, salt and pepper until smooth. If the sauce is too thick, add a little more milk and warm briefly. Fold the cooked leeks into the sauce.
- Serve the chicken with mashed or roast potatoes and spoon the cheesy leek sauce over the top.
Notes
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- When using canned tomatoes, choose trusted brands for best flavour.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is an estimate and should be used as a guide only.
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