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Cipollini Stuffed Chicken Breasts and Poached Leeks with a Dijon Vinaigrette Recipe

Cipollini Stuffed Chicken Breasts and Poached Leeks with a Dijon Vinaigrette

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on March 24, 2011

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    This dish is delicious! It is super easy to make, don't be fooled by the fancy title. The vinaigrette is excellent, although I would suggest making it without any salt first and then adding salt to taste after you have whisked in the oil. I have made it according to the recipe before and it is just much too salty. I have also tried poaching the leeks in beef stock because I was out of chicken stock and they ended up looking a bit peaky. I wouldn't do it again. I also usually use a combination of green and regular onion instead of "cipollini" onions if I can't find them. This dish is a home-run! Looks impressive and its deceivingly easy.

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  • on March 12, 2006

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    I had a problem on my end with this, the 1st time. Now i khow what i did wrong - can't wait to add a twist to it.

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  • on March 06, 2006

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    The dish look's very good even before you taste it.I really didn't know what a leek was,until I saw the show and cook with them.

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