Name: Leek and Herb Stuffed Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 3 medium leeks (white and light green portions only), cleaned and chopped -; 1 tablespoon olive oil -; 1/2 teaspoon dried rosemary, crushed -; 1/2 teaspoon dried thyme -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 4 boneless skinless chicken breast halves (6 ounces each) -; PECAN CRUST: -; 1/4 cup finely chopped pecans -; 1/4 cup dry bread crumbs -; 1/4 teaspoon dried rosemary, crushed -; 1/4 teaspoon dried thyme -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1/4 cup Dijon mustard -; 1 tablespoon olive oil -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Leek and Herb Stuffed Chicken

1. 3 medium leeks (white and light green portions only), cleaned and chopped -

2. 1 tablespoon olive oil -

3. 1/2 teaspoon dried rosemary, crushed -

4. 1/2 teaspoon dried thyme -

5. 1/4 teaspoon salt -

6. 1/4 teaspoon pepper -

7. 4 boneless skinless chicken breast halves (6 ounces each) -

8. PECAN CRUST: -

9. 1/4 cup finely chopped pecans -

10. 1/4 cup dry bread crumbs -

11. 1/4 teaspoon dried rosemary, crushed -

12. 1/4 teaspoon dried thyme -

13. 1/2 teaspoon salt -

14. 1/4 teaspoon pepper -

15. 1/4 cup Dijon mustard -

16. 1 tablespoon olive oil -

How to cook deliciously - Leek and Herb Stuffed Chicken

1. Stage

In 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.

2. Stage

Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks.

3. Stage

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.

4. Stage

Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.