This Emmental stuffed chicken breast came out of a tiny IKEA kitchen in Córdoba province — the same kitchen, as it happens, that produced the oxtail ragù. Small kitchen, good results.

The chicken breast is flattened, stuffed with a paste of Emmental, garlic, rosemary and Dijon mustard, rolled tight, coated in herbed breadcrumbs and baked. The cider-braised cabbage and leeks underneath do most of the work themselves — a good grind of black pepper, wholegrain mustard and dry cider, finished with a splash of cider vinegar. The two things together make a proper dinner.

Emmental stuffed chicken breast with cider-braised cabbage and leeks, Córdoba province.

Emmental Stuffed Chicken Breast Ingredients

(serves 2)

For the chicken:

• 2 chicken breasts, skinned
• 100g Emmental, grated
• 2 garlic cloves, crushed and finely chopped
• 1 tsp fresh or dried rosemary, finely chopped
• 1 tsp Dijon mustard
• Black pepper
• A little olive oil
• A good handful of breadcrumbs
• 1 tsp dried herbs

For the cider-braised cabbage and leeks:

• 1 leek, sliced
• ½ small cabbage, shredded
• 1 tbsp wholegrain mustard
• A big glug of dry cider
• A splash of cider vinegar
• Black pepper
• A little oil or butter for sautéing

Emmental Stuffed Chicken Breast – The Method

Mix the Emmental, garlic, rosemary, Dijon mustard and plenty of black pepper together into a paste.

Cover each chicken breast in cling film and lightly bash with a rolling pin to flatten. Remove the cling film, spread the Emmental mixture into the centre of each breast and roll up tightly.

Brush with a little olive oil and roll in the breadcrumbs mixed with dried herbs and black pepper. Wrap each breast tightly in cling film and refrigerate for at least 30 minutes to firm up.

When ready to cook, preheat the oven to 200°C fan / 180°C. Remove the chicken from the fridge and allow to come to room temperature. Unwrap, brown in a frying pan on all sides, then transfer to the oven for 20 minutes or until the juices run clear at the thickest point.

Meanwhile, sauté the leek in a little oil or butter for a few minutes, then add the shredded cabbage. Allow everything to soften. Add the black pepper, wholegrain mustard and cider; stir, cover and cook for 5 minutes. Set aside.

Five minutes before the chicken is ready, bring the cabbage back to the heat. Add the cider vinegar and cook uncovered for 8 minutes until most of the liquid has evaporated.

Slice the chicken at an angle and serve on top of the cabbage.

This Emmental stuffed chicken breast recipe is part of my Chicken Recipes collection.

It's also part of the Slow Cooker & Slow Cooking Recipes collection — braised meat, one-pot casseroles, confit, and slow roasts from Casa Adora and the road, gathered in one place.

You'll also find it in my Gut Health Recipes collection — real food from a rural Andalucían kitchen, built around fermented foods, high-fibre pulses, wholegrains and prebiotic-rich ingredients.

Browse all recipes here.
Wonky photos, proper food, genuine adventures — The Flexible Chef