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. —Shirley Glaab, Hattiesburg, Mississippi
Leek and Herb Stuffed Chicken
Leek and Herb Stuffed Chicken
Prep Time
30 min
Cook Time
35 min
Yield
4 servings
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
Directions
- 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.
- 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.
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