You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find.
Total Time
Prep: 30 min. Bake: 35 min.
Makes
4 servings
Ingredients3 medium leeks (white and light green portions only), cleaned and chopped1 tablespoon olive oil1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper4 boneless skinless chicken breast halves (6 ounces each)PECAN CRUST:1/4 cup finely chopped pecans1/4 cup dry bread crumbs1/4 teaspoon dried rosemary, crushed1/4 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepper1/4 cup Dijon mustard1 tablespoon olive oil DirectionsIn a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from the heat; cool. Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks. In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11x7-in. baking dish. Drizzle with oil. Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.Nutrition Facts
1 chicken breast half: 333 calories, 15g fat (2g saturated fat), 73mg cholesterol, 929mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 29g protein.
