#I always think of this recipe as one of the most luxurious chicken dishes simply because cream (sinful!!) and walnuts give it a rich and satisfying taste and flavor. This dish is not as rich as one might think. It is balanced in its creamy and crunchy texture. Try it and see if you agree with me.# Preheat oven to 375 °F /190 °C.
Cook the leeks and garlic in oil over medium-high heat until softened. Do not brown. Add cream and hot water. Season to your taste with salt and pepper. Cook until some of the liquid evaporates.
Cool completely and add the rest of the ingredients, Spoon about 1 tablespoon or more of stuffing onto each chicken piece.
Fold in sides and roll up tightly jelly roll fashion. (Reserve the rest of the stuffing for the sauce.) Secure chicken rolls with toothpicks and arrange them in an oven proof pan. Brush with olive oil and bake covered for 20 minutes.
Then uncover and continue baking for another 10-15 minutes until chicken is cooked.
Remove from oven and place chicken rolls on a serving platter. Tent with foil. Add cream, chicken stock and reserved leek stuffing to the pan and place on stove. Scrape and stir over medium heat until very hot.
The sauce should have a creamy texture – not too thick. Stir in walnuts. Taste and correct seasoning. Spoon sauce over and around chicken rolls. Garnish with walnut halves.
Enjoy sharing this dish with friends and family – it is one of my favorite recipes.