Poultry rolls with melting leeks
10
45
4
No
Ingredients
- 4 large chicken breasts, opened butterfly style
For the marinade:
- 1 bag of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 Cortland apple, diced
- 65 ml (1/4 cup) of unsalted pecans (lightly crushed)
- 45 ml (3 tablespoons) of butter
- 250 ml (1 cup) of 15% cooking cream
- 250 ml (1 cup) of grated Swiss cheese
- 15 ml (1 tablespoon) of flour
- Salt and pepper, up to taste
Preparation
Side-by-side mode
- In a large pan, over medium heat, cook leeks in butter for about 5 minutes. Add apple pieces and pecans, and continue cooking for a few minutes. Sprinkle with flour and mix. Add the cream and the cheese. Reduce heat and allow it to thicken until it becomes a smooth dip. Set aside.
- Distribute chicken breasts among 4 large squares of aluminum foil.
- Place 2 to 3 tablespoons of cheese leeks fondue on each breast.
- Salt and pepper up to taste.
- Roll the chicken breasts on themselves with aluminum foil.
- Form into airtight rolls.
- Bake in a preheated oven for 30 to 40 minutes at 375°F (190°C).
- Unwrap, be careful not to burn yourself, and enjoy.
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