Recipe for Christmas lunch: chicken stuffed with vegetables and lactose free gouda cheese


As you know, for a few days we have been presenting some of our favorite lactose-free recipes for the Christmas holidays: we all love to enjoy good food in company, and we like that the dishes are adjusted to our nutritional needs.

Stuffed birds are a good resource to offer to our guests when we bring them to our table on special days, on the other hand, I like meals to be simple and tasty at the same time. That is why I have opted for this chicken stuffed with vegetables and lactose-free gouda cheese, which maintains a perfect balance between proteins and vitamins, providing fiber to our body.

Ingredients (for a medium chicken):

  • Stuffing: a boneless chicken (we will ask the butcher to separate the bones), two tender celery sticks, a large leek, two medium carlotas, half a small can of canned peas, four slices of Kaiku lactose-free gouda cheese, two eggs cooked, 50 grams of peeled pine nuts, a lemon wedge, a bay leaf, salt, pepper and Provencal herbs.

  • Sauce: olive oil, a minced sweet onion, four sliced ​​garlic cloves, a splash of white wine, a level tablespoon of fine corn flour (or rice flour), a dessert tablespoon of honey, salt and curry.

  • Accompaniment: pineapple in syrup.

How we make our stuffed chicken:

First of all, let's remember that to completely debone a chicken we must go to a butcher (and not everyone knows how to do it anyway). We start by washing and cutting the vegetables: the celery into small cubes, the leek into slices, and the carlotas we cut lengthwise and then in the form of small cubes, we reserve them.

We are going to prepare the sauce: fry the onion and garlic in olive oil, when the onion is golden add a pinch of salt, the flour, the curry and the honey, stir well so that there are no lumps. When everything is dissolved we add a little wine (or optionally pineapple syrup). We can keep the sauce hot if we leave it on the hob while the oven is on.

We preheat the oven to 210º, and then we spread the chicken to start filling it in this order: a pinch of salt, the vegetables, the lemon and bay leaf, the cheese, the sprinkled Provencal herbs, the peas, the ground pepper (very little ), pine nuts and eggs cut into quarters. We must be careful not to overload the interior of the bird, since if this is the case, we will not be able to close it properly later.

With a strong thread we are rolling the stuffed chicken starting at the top and ensuring that the edges of the meat that we close are overlapped, we can help ourselves with a spoon to reintroduce the stuffing if it comes out of the inside.

After placing it on a baking tray suitable for its size, cook it for 20 minutes (or until golden) at 210º, and one hour (approximately) at 180º. During cooking it is drizzled with white wine or pineapple syrup so that it does not become too dry. It is allowed to cool and after removing the thread it is cut into portions to serve to the guests accompanied by the sauce.


I have opted for pineapple in syrup to accompany the chicken because I like dishes with a bittersweet flavor, it can also be served with a salad of broccoli and cherry tomatoes dressed. And do not forget that no Christmas meal is complete without a good dessert, for this, how about these chocolate custards?

Difficulty | Medium Processing time | 2 hours and half

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Macarena González is a mother who likes to get into the kitchen to prepare classic dishes, and also to experiment with new textures and flavors. She is convinced that food is a source of health, so every day she spends time choosing the best ingredients with which to prepare food for her family. She is an editor at Peques y Más.

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