Cheddar Stuffed Chicken with Leek and Oyster Mushroom Daupinoise Pots

This might look a bit tricky, but it really isn’t, and requires very little prep time. The only slightly technical bit is cutting the chicken so that you don’t slice right through the whole thing. Even if you do, the ham will hide a multitude of sins. You can use any cured ham, I really like the salty taste of Serrano, and the strength of the flavour really comes through. It also helps prevent the chicken from drying out.

I’ve used cheddar for this recipe, but I’ve also done it with brie which worked very well!

Tesco have brought out a great range of ‘exotic’ mushrooms, including these gorgeous pink oyster mushrooms, delish. Feel free to use any mushrooms you like!


Serves 2

For the chicken…

  • 2 chicken breasts, skin removed
  • 50g mature cheddar, sliced
  • 4 slices Serrano ham
  • 2 tsp chopped chives

For the dauphinoise pots

  • 150ml double cream
  • 1 leek, chopped roughly
  • 80g oyster mushrooms


  1. Pre-heat an oven to 180°C. To prepare your chicken, place a breast smooth side down on a chopping board. Make a small incision along the curved side. Gently use your knife to keep cutting along the incision already made, but stop before you cut entirely through. When open you should have a heart shape. Put clingfilm over the breast, and gentle hit with a rolling pin until the surface is more even, being careful not to make holes in the breast. Repeat with the second breast.
  2. To fill the breasts with the cheese and chives evenly, and fold over. Wrap with the Serrano ham (don’t worry about the bottom of the chicken). Place on parchment paper on a baking tray.
  3. Fry the leeks and mushrooms on a high heat for three minutes until the leeks begin to wilt. Add pepper and salt to taste. Put into ramekins and add the cream evenly between each ramekin.
  4. Put on the same baking tray as the chicken, and cook in the oven for 25 minutes.






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