Chicken Breasts with Leek-mushroom Stuffing

Chicken Breasts with Leek-mushroom Stuffing
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:35 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 1 Tbsp.
    (15 mL)


  • 2


  • 1 cup
    (250 mL)

    chopped leeks

  • 1 cup
    (250 mL)

    chopped shiitake or oyster mushrooms

  • Salt and pepper

  • 4

    boneless chicken breasts


Preheat oven to 350°F/180°C.

In a skillet, heat pesto in half the oil. Add garlic and leeks and cook 1 min. Add mushrooms and cook for another min. Season and set aside.

Split breasts open and lay them flat. Place mushroom mixture in centre and fold edges together.

In a skillet, heat remaining oil and brown breasts 4-5 min. per side. Set aside.

Put breasts in a casserole and bake uncovered for 8-10 min.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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